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Chocolate Cream Cake

By: Marge Dellert

"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.'"

Rate/Review | Read Reviews (8)

Prep Time:
25 Min

Cook Time:
30 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 (18.25 ounce) package devil's food cake mix
1/2 cup butter, softened
1/2 cup shortening
1 1/4 cups sugar
3/4 cup milk
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

Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. x 2-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely.
For filling, in a large mixing bowl, cream the butter, shortening and sugar until light and fluffy. In a small saucepan, heat milk to 140 degrees F; add to the creamed mixture. Beat until sugar is dissolved. Stir in vanilla.
Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer.
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.
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.