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Chocolate Creme Cakes

 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


  • 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 McCormick® Pure Vanilla Extract


  • 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

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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.
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.