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Chocolate Cream Cake

 Chocolate Cream Cake
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."
16-20 ServingsPrep: 25 min. + cooling Bake: 30 min.


  • 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


  • 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

2 of 2

Chocolate Cream Cake (continued)

Directions (continued)

  • 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.
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