Name: Chocolate Cream Cake
Prep time: 25 min
Cook time: 25 min
Yield: 2
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Cream Cake

1. 1 package devil's food cake mix (regular size) -

2. 1-1/4 cups sugar -

3. 5 tablespoons all-purpose flour -

4. 3/4 cup milk -

5. 1/2 cup butter, softened -

6. 1/2 cup shortening -

7. 1 teaspoon vanilla extract -

8. Glaze: -

9. 1 cup sugar -

10. 1/3 cup baking cocoa -

11. 3 tablespoons cornstarch -

12. 1 cup cold water -

13. 3 tablespoons butter -

14. 1 teaspoon vanilla extract -

How to cook deliciously - Chocolate Cream Cake

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.