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Chocolate Creme Cakes Recipe

Chocolate Creme Cakes Recipe photo by Taste of Home

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Moist layers of chocolate cake sandwich a sweet and creamy filling in this irresistible recipe shared by Faith Sommers of Beckwourth, California. "The yummy treats are handy to keep in the freezer for lunches and after-school snacks," she notes.

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Chocolate Creme Cakes Recipe

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

Yield: 12-18 Servings

25 30 55

Ingredients

1 package chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
3/4 cup vegetable oil
3/4 cup water
4 eggs
FILLING:
3 tablespoons all-purpose flour
1 cup milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract

Directions

In a large bowl, beat the cake and pudding mixes, oil, water and eggs. Pour into a greased and floured 13x9-in. baking pan.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
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 large bowl, cream the butter, shortening, sugar and vanilla until light and fluffy; beat in milk mixture until sugar is dissolved, about 5 minutes.
Split cake into two horizontal 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 freezer 1 hour before serving. Yield: 12-18 servings.

Nutritional Facts 1 serving (1 each) equals 389 calories, 24 g fat (7 g saturated fat), 63 mg cholesterol, 343 mg sodium, 42 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Chocolate Creme Cakes in Quick Cooking January/February 1999, p36

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Chocolate Creme Cakes

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Reviewed on Jun. 25, 2012 by TaylorAshley

The cake was ablsolutely incredible. Extremely moist and dense; the filling however, was very disapointing. After tasting the finished icing product (before it went on the cakes) it lacked flavor and wasn't half as white as the picture shows. I added a jar of marsmallow fluff and it certainly made the mix sweet, thankfully. I will be making the cake recipe again, but just add a different filling. These would make unbelievable cupcakes! Now there's an idea ;)

Reviewed on Jul. 15, 2010 by lnason

I have made this several times over the years. It is one of our favorite cakes for picnics and parties. I always get rave reviews whenever I make it.

Reviewed on May. 04, 2010 by SherryGr

This cake is AWSOME! I have also made this as cupcakes, sometimes I inject the filling, sometimes I use it as icing.. If you dont want the filling, the cake is wonderful by itself!!

Reviewed on Mar. 08, 2010 by bakerama1

I have makde this several times and everyone loves them. Thank you for the recipe.

Reviewed on Oct. 03, 2008 by henryh

With a calorie count of 389 per slice, how is this a "light" recipe?