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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 16 |
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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 king arthur unbleached 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. Yield: 16-20 servings.
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