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Chocolate Cream Cake Recipe

Chocolate Cream Cake Recipe photo by Taste of Home

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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."

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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.

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Reviews for Chocolate Cream Cake

Chocolate Cream Cake

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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.

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.

Reviewed on Jul. 31, 2010 by lilomih

I've made this recipe twice now-- it looks so good! But...I've had problems with the filling BOTH times-- TOO runny and I've had to stick it in the fridge to try and thicken it. There's something wrong with the filling recipe-- too much milk perhaps? Or, wrong kind of milk? I thought maybe I should be using Confectioners' sugar instead of granulated sugar but haven't tried it...don't think I'll be making these cakes again...:(

Reviewed on Jan. 17, 2010 by alviah

I had the same problem with the filling, watery. I was going to throw it out but instead I put it in the fridge for about 15 mins and whipped it again and it turned out great. This cake is delish!

Reviewed on Aug. 28, 2009 by angelasandoval

Made as directed but using 1/2 c. milk and it came out wonderful! Delicious!

Reviewed on Jun. 13, 2009 by rdallape

for filling in this recipe should be evaporated milk not regular milk

Reviewed on Feb. 17, 2009 by grammalinda

The filling in this recipe should be thickened with 1 Tablespoon flour while you are heating the milk, stirring until thickened and then completely before whipping with the butter/sugar mixture.

Reviewed on Nov. 02, 2008 by Pinky50

I make a cake called HO HO Bars and it is extremely similar to this recipe. Except you do not split the cake, the filling is made with a small can of evaported milk -- not 3/4 cup of milk -- and the frosting is a can of ready to spread chocolate frosting melted and then drizzeled/poured over the cream layer. YUMMM!

I would post my recipe but lost it in the flood in June. Sad [:'(]

Reviewed on Nov. 02, 2008 by burnit

I just tried to make this cake as well. There is something wrong with the filling ingredients. Possible the milk should have been heavy cream. ??????

Reviewed on Jul. 10, 2008 by Twtlbug

love this recipe. Be certain to use butter, there is no substitute...

Reviewed on Mar. 15, 2008 by bvcj1231

I tried this......am not sure if it's just me or if there's a mistake with the ingredients for the filling......but, I tried the filling twice and both times it turned out way too watery to be used. It sure sounds and looks good, and the glaze is perfect and yummy but the filling....I just had no luck with.

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