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Cream-Filled Chocolate Cake

 Cream-Filled Chocolate Cake
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
16-20 ServingsPrep: 35 min. + freezing Bake: 20 min. + cooling


  • 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
  • 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


  • 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.
  • 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.
  • In a bowl, cream butter, shortening, sugar and salt until fluffy. Add
  • flour mixture; beat until fluffy, about 4 minutes. Spread over cake.

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Cream-Filled Chocolate Cake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.