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Chocolate Creme Cakes

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.
  • Total Time
    Prep: 25 min. + freezing Bake: 30 min. + cooling
  • Makes
    12-18 servings

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 3/4 cup vegetable oil
  • 3/4 cup water
  • 4 eggs
  • FILLING:
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla extract

Directions

  • 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.
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