Chocolate Cream Cake

Total Time

Prep: 25 min. + cooling Bake: 30 min.

Makes

20 servings

Updated: Oct. 14, 2022
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

  • 1 package devil's food cake mix (regular size)
  • 1-1/4 cups sugar
  • 5 tablespoons all-purpose flour
  • 3/4 cup milk
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 teaspoon vanilla extract
  • GLAZE:
  • 1 cup sugar
  • 1/3 cup baking cocoa
  • 3 tablespoons cornstarch
  • 1 cup cold water
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract

Directions

  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.
  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.
  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.
  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.
  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.