 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
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. 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 king arthur unbleached all-purpose flour |
1 cup milk |
1/2 cup butter, softened |
1/2 cup shortening |
1 cup sugar |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, beat the cake and pudding mixes, oil, water and eggs. Pour into a greased and floured 13x9-in. baking pan.
2. Bake at 350° 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.
3. In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
4. 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.
5. 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. Yield: 12-18 servings.
|
|