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Chocolate Creme Cakes

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.

12-18 ServingsPrep: 25 min. + freezing Bake: 30 min. + cooling

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

2 of 2

Chocolate Creme Cakes (continued)

Directions (continued)

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.

Nutrition 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.