Cream-Filled Chocolate Cake Recipe

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I use a convenient boxed cake mix to shave minutes off the prep time of this dessert. It gets a homemade tough from a yummy vanilla layer and from-scratch frosting.—Linda Hartsell, Apple Creek, Ohio
TOTAL TIME: Prep: 35 min. + freezing Bake: 20 min. + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 35 min. + freezing Bake: 20 min. + cooling
MAKES: 16-20 servings

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 5 tablespoons all-purpose flour
  • 1-1/4 cups milk
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • Pinch salt
  • FROSTING:
  • 1/2 cup butter, softened
  • 1/4 cup baking cocoa
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups confectioners' sugar
  • 4 to 5 tablespoons hot water

Directions

  1. Prepare cake batter according to package directions; pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  2. Meanwhile, for filling, combine flour and milk in a saucepan until smooth. Bring to a boil over medium heat, stirring frequently. Cook and stir for 2 minutes; remove from the heat and cool completely.
  3. In a bowl, cream butter, shortening, sugar and salt until fluffy. Add flour mixture; beat until fluffy, about 4 minutes. Spread over cake. Freeze for 15 minutes. For frosting, beat butter, cocoa and vanilla in a bowl until fluffy. Beat in sugar and water. Spread over filling. Store in the refrigerator. Yield: 16-20 servings.
Originally published as Cream-Filled Chocolate Cake in Quick Cooking May/June 1999, p7

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Cream-Filled Chocolate Cake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 15, 2011

"My kids love this cake! They call it Swiss Roll Cake. I want to try a vanilla version of it."

MY REVIEW
Reviewed Jul. 28, 2010

"We apoligize for a slight omission in the method. The cooked flour mixture should be added to the butter and shortening mixture, then beat until fluffy, about 4 minutes.This error will be corrected on the recipe shown here soon.Taste of Home Test Kitchen"

MY REVIEW
Reviewed Dec. 29, 2009

"This is my favorite chocolate cake to make. I get requests for the recipe often."

MY REVIEW
Reviewed Mar. 19, 2008

"YES YOU ADD IT TO THE CREAMED BUTTERMIXTURE AFTER IT IS COOLED i'T IS A GREAT CREAM FILLING I USE IT IN CUPCAKES. THE CREAM TASTE JUST LIKE HOSTE CUPCAKE CREAM FILLING YUMMY"

MY REVIEW
Reviewed Feb. 21, 2008

"I don't see in the recipe what one does with the flour & milk in the saucepan once it's cooled. Does one add it the creamed butter, shortening, etc.?"

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