Chocolate Creme Cakes Recipe
Chocolate Creme Cakes Recipe photo by Taste of Home
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Chocolate Creme Cakes Recipe

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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.
TOTAL TIME: Prep: 25 min. + freezing Bake: 30 min. + cooling
MAKES:12-18 servings
TOTAL TIME: Prep: 25 min. + freezing Bake: 30 min. + cooling
MAKES: 12-18 servings


  • 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
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla extract

Nutritional Facts

1 each: 389 calories, 24g fat (7g saturated fat), 63mg cholesterol, 343mg sodium, 42g carbohydrate (29g sugars, 1g fiber), 3g protein.


  1. In a large bowl, beat the cake and pudding mixes, oil, water and eggs. Pour into a greased and floured 13x9-in. baking pan.
  2. 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.
  3. In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
  4. 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.
  5. 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.
Originally published as Chocolate Creme Cakes in Quick Cooking January/February 1999, p36

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TaylorAshley User ID: 6669690 32115
Reviewed Jun. 25, 2012

"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 ;)"

lnason User ID: 980100 70109
Reviewed Jul. 15, 2010

"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."

SherryGr User ID: 4285949 69948
Reviewed May. 4, 2010

"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!!"

bakerama1 User ID: 2128155 66461
Reviewed Mar. 8, 2010

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

henryh User ID: 2185680 69944
Reviewed Oct. 3, 2008

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

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