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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 18 |
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Moist layers of chocolate cake sandwich a sweet and creamy filling. The yummy treats are handy to keep in the freezer for lunches and after school snacks. There always seems to be a problem with these dissappearing as soon as I make these. Ingredients:
1 (18 1/4 ounce) package chocolate cake mix |
1 (4 ounce) package instant chocolate pudding mix |
3/4 cup vegetable oil |
3/4 cup water |
4 eggs |
3 tablespoons all-purpose flour |
1 cup milk |
1/2 cup butter or 1/2 cup margarine, softened |
1/2 cup shortening |
1 cup sugar |
1 teaspoon vanilla extract |
Directions:
1. In a mixing bowl, combine cake and pudding mixes, oil, water and eggs, mix well. Pour into a greased and floured 13 in x 9 in x 2 inch baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
2. In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
3. In a mixing bowl, cream the butter, shortening, sugar and vanilla; beat in milk mixture until sugar is dissolved, about 5 minutes.
4. Split cake into two horizontal layers. Spread filling over the bottom layer; cover with top layer. Cut into serving size pieces.
5. Freeze in an air tight container for up to 1 month. Remove from the freezer 1 hour before serving.
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