[X]

Home > Recipes > Chocolate Cream Cake

Chocolate Cream Cake Recipe

Chocolate Cream Cake Recipe photo by Taste of Home

Read reviews (21)

Rate recipe

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."

[X]

Rate Chocolate Cream Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chocolate Cream Cake Recipe

Prep: 25 min. + cooling Bake: 30 min.

Yield: 16-20 Servings

25 30 55

Ingredients

1 package devil's food cake mix (regular size)
1-1/4 cups sugar
5 tablespoons all-purpose flour
3/4 cup milk
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
GLAZE:
1 cup sugar
1/3 cup baking cocoa
3 tablespoons cornstarch
1 cup cold water
3 tablespoons butter
1 teaspoon vanilla extract

Directions

Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely.
For filling, in a small saucepan, combine the sugar and flour. Gradually add milk. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened. Transfer to a small bowl. Cover and refrigerate until completely cool.
In a large bowl, beat the butter and shortening until fluffy. Beat in milk mixture and vanilla until smooth. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer.
For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers. Yield: 16-20 servings.

Originally published as Chocolate Cream Cake in Taste of Home October/November 2004, p48

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Chocolate Cream Cake

Chocolate Cream Cake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 21 reviews

Sort Reviews:

Reviewed on Mar. 11, 2013 by fotobydede

What a disaster! The cakes slid off of each other, the glaze slid off of the top. End up nothing like the picture. I usually like ToH recipes but this was a complete waste of time and money.

Reviewed on Oct. 28, 2012 by LouannPearson

This cake reminds me of a whoopie pie cake. I have been making this for years ,my kids liked it and still do since 1999. Great Recipe!!

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

Reviewed on May. 19, 2011 by KScales

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

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.

View all >