Taste of Home
Chocolate Cream Cake
TOTAL TIME: Prep: 25 min. + cooling Bake: 30 min.
YIELD: 20 servings.
From Shepherd, Michigan, Marge Dellert writes, "Whenever I take this moist chocolate cake with butter cream filling to a function, I'm asked for the recipe. My daughter-in-law, Marla, shared it with me."
Ingredients
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1 package devil's food cake mix (regular size)
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1-1/4 cups sugar
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5 tablespoons all-purpose flour
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3/4 cup milk
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1/2 cup butter, softened
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1/2 cup shortening
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1 teaspoon vanilla extract
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GLAZE:
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1 cup sugar
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1/3 cup baking cocoa
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3 tablespoons cornstarch
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1 cup cold water
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3 tablespoons butter
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1 teaspoon vanilla extract
Directions
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1.
Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely.
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2.
For filling, in a small saucepan, combine the sugar and flour. Gradually add milk. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened. Transfer to a small bowl. Cover and refrigerate until completely cool.
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3.
In a large bowl, beat the butter and shortening until fluffy. Beat in milk mixture and vanilla until smooth. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer.
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4.
For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened.
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5.
Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers.
Nutrition Facts
1 piece: 367 calories, 19g fat (7g saturated fat), 46mg cholesterol, 282mg sodium, 48g carbohydrate (34g sugars, 1g fiber), 3g protein.
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