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Cream-Filled Chocolate Cake Recipe

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 YIELD:16-20 servings


  • 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 vanilla extract
  • 3 cups confectioners' sugar
  • 4 to 5 tablespoons hot water


  • 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.

Wine Pairings

Sweet White Wine

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