Moist layers of chocolate cake sandwich a sweet and creamy filling in this irresistible recipe shared by Faith Sommers of Beckwourth, California. "The yummy treats are handy to keep in the freezer for lunches and after-school snacks," she notes.
Chocolate Creme Cakes Recipe photo by Taste of Home
In a large bowl, beat the cake and pudding mixes, oil, water and eggs. Pour into a greased and floured 13x9-in. baking pan.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
In a large bowl, cream the butter, shortening, sugar and vanilla until light and fluffy; beat in milk mixture until sugar is dissolved, about 5 minutes.
Split cake into two horizontal layers. Spread filling over the bottom layer; cover with top layer. Cut into serving-size pieces. Freeze in an airtight container for up to 1 month. Remove from freezer 1 hour before serving.