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From Shepherd, Michigan, Marge Dellert writes, "Whenever I take this moist chocolate cake with butter cream filling to a function, I'm asked for the recipe. My daughter-in-law, Marla, shared it with me."
Originally published as Chocolate Cream Cake in Taste of Home October/November 2004, p48
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Reviewed on May. 25, 2012 by Solterra
Has anyone made this cake now with the updated amount of flour given by "Taste of Home"?
Reviewed on May. 19, 2011 by KScales
Due to the comments posted here, we have reviewed and retested this recipe. We regret that flour was missing to properly thicken the filling. The ingredients and method have been adjusted to include 5 tablespoons of flour. We apologize for the error and hope you'll give the recipe a try.Taste of Home Test Kitchen
Due to the comments posted here, we have reviewed and retested this recipe. We regret that flour was missing to properly thicken the filling. The ingredients and method have been adjusted to include 5 tablespoons of flour. We apologize for the error and hope you'll give the recipe a try.
Taste of Home Test Kitchen
Due to the comments here, we have reviewed and retested this recipe. We regret that flour was missing from the filling to properly thicken it. The ingredients and method have been updated to include 5 tablespoons of flour now. We apologize for the error.Taste of Home Test Kitchen
Due to the comments here, we have reviewed and retested this recipe. We regret that flour was missing from the filling to properly thicken it. The ingredients and method have been updated to include 5 tablespoons of flour now. We apologize for the error.
Reviewed on Apr. 22, 2011 by jetfan27
I see the problem.....The 3Tbs. of cornstarch is in the wrong section. The glaze doesn't need thickening. It belongs in the filling. Try it that way and I bet it works.
Reviewed on Apr. 22, 2011 by nilouve
After having the same problem as other contributors, with the cream filing being runny, I made this recipe a second time. This time I did as BrendaKay50 suggested and added the milk VERY slowly, whipping all the while. It made all the difference in the world and this recipe is now a "keeper". Thanks Brenda Kay!!
Reviewed on Apr. 20, 2011 by beajohn
Problem with filling. should the "sugar" have been listed as confectioners? I made the filling and it turned out with all the fat on top and watery milk on the bottom of the pot. SO, I skimmed all the top stuff and mixed it with confectioners sugar and the cake turned out fantastic!! Bea
Reviewed on Apr. 13, 2011 by nilouve
Like most other contributors, I ended up with a runny mess when I made the filing. Even adding 2 cups of icing sugar didn't help much. Wish I had read the comments before attempting to make this recipe.
Reviewed on Feb. 05, 2011 by BrendaKay50
This is a great recipe. When making the filling, after whipping the butter, shortening and sugar, pour in the warm milk about a Tablespoon at a time while still whipping, otherwise the filling will turn out runny.
Reviewed on Jan. 10, 2011 by HandLady
So yummy! The first time I made this recipe my filling turned out runny as well. Letting it sit only 2 minutes was not enough; it needs to sit longer so it is only fairly warm and THEN add it. The results were fabulous with that change!
Reviewed on Oct. 15, 2010 by sharonbuckingham@yahoo.com
I would never make this cake again, I've tried it two times and both times there is something wrong with the filling, way to runny, I've even put it in the refridge and it thicken up alittle.Waste of time and ingredients.Doesn't even look like the picture.Sorry.Marge Dellert, PLEASE tell us all what is wrong with this recipe.
I would never make this cake again, I've tried it two times and both times there is something wrong with the filling, way to runny, I've even put it in the refridge and it thicken up alittle.
Waste of time and ingredients.
Doesn't even look like the picture.
Sorry.
Marge Dellert, PLEASE tell us all what is wrong with this recipe.
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