Chocolate Cream Cake Recipe
- 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
- 1 cup sugar
- 1/3 cup baking cocoa
- 3 tablespoons cornstarch
- 1 cup cold water
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
Reviews for Chocolate Cream Cake
"The recipe that is in the magazine leaves out ingredients and correct steps. Wasted time and ingredients. Some one should proof read the recipes."
"Love this cake!! It freezes well, so it's great to have on hand for a last minute dessert"
"I just made this last night - and I'm giving the cake five stars...my execution of it 2 stars!Love, love, love the white filling. It is very close to what is in the hostess bakery products. I don't think it would be nearly as good as the fillings that use cream cheese. The 13 x 9 cake, taken out of the pan and split is VERY hard to do, even when completely cooled. I did it but it looks terrible. HOWEVER, the flavors combined (especially the glorious glaze) are magnificent. I will use this recipe for the glaze for several things in the future......ice cream topping, ganache, etc. It is very very good. All in all a great cake, particularly with some practice. I made no substitutions, just as these directions state."
"I have made this cake twice. Once for a snack for my Sunday School class and once for my sisters church potluck. Wonderful, wonderful comments. It is very good and not hard to make. A little time consuming but bake cake and filling one day and finish recipe the next."
"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."
"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!!"
"Has anyone made this cake now with the updated amount of flour given by "Taste of Home"?"
"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"
"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"
"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!!"
"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"
"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."
"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."
"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!"
"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."
"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...:("
"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!"
"Made as directed but using 1/2 c. milk and it came out wonderful! Delicious!"
"for filling in this recipe should be evaporated milk not regular milk"
"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."
"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. [:'(]"
"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. ??????"
"love this recipe. Be certain to use butter, there is no substitute..."
"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."
"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."View this recipe now"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.