Cream-Filled Chocolate Cake |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 16 |
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I use a convenient boxed cake mix to shave minutes off the prep time of this dessert. It gets a homemade tough from a yummy vanilla layer and from-scratch frosting.Linda Hartsell, Apple Creek, Ohio Ingredients:
1 package chocolate cake mix (regular size) |
5 tablespoons king arthur unbleached all-purpose flour |
1-1/4 cups milk |
1/2 cup butter, softened |
1/2 cup shortening |
1 cup sugar |
pinch salt |
frosting: |
1/2 cup butter, softened |
1/4 cup baking cocoa |
1 teaspoon vanilla extract |
3 cups confectioners' sugar |
4 to 5 tablespoons hot water |
Directions:
1. Prepare cake batter according to package directions; pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
2. Meanwhile, for filling, combine flour and milk in a saucepan until smooth. Bring to a boil over medium heat, stirring frequently. Cook and stir for 2 minutes; remove from the heat and cool completely.
3. In a bowl, cream butter, shortening, sugar and salt until fluffy. Add flour mixture; beat until fluffy, about 4 minutes. Spread over cake. Freeze for 15 minutes. For frosting, beat butter, cocoa and vanilla in a bowl until fluffy. Beat in sugar and water. Spread over filling. Store in the refrigerator. Yield: 16-20 servings.
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