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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 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 BUTTER

MIXTURE 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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