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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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(11-20) of 21 reviews

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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 [:'(]