CHOCOLATE CREME CAKE

By AngelaJanet

Ingredients

• FILLING:
• 1 pkg (18 1/4 oz) chocolate cake mix
• 1 pkg (3.9 oz) instant chocolate pudding mix
• 3/4 cup vegetable oil
• 3/4 cup water
• 4 eggs
• 3 Tbsp flour
• 1 cup milk
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup sugar
• 1 tsp vanilla

Preparation

Step 1

In a mixing bowl, combine cake and pudding mixes, oil, water and eggs; mix well. Pour into a greased 13x9x2 baking pan.

Bake at 350 for 30-35 minutes. Cool 10 minutes; invert onto a wire rack to cool completely.

For filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a mixing bowl cream the butter, shortening, sugar and vanilla; beat in milk mixture until sugar is dissoved, about 5 minutes.

Split cake into two hortizontal layers. Spread filling over the bottom layer; cover with top layer. Cut into serving-size pieces. Freeze in an airtight container for up to 1 month. Remove from the freezer 1 hour before serving. Yields: 12-18 servings.