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    Cream: Chocolate Cream Cake


    Source of Recipe


    taste of home

    List of Ingredients




    1 package (18-1/4 ounces) devil's food cake mix
    1/2 cup butter, softened
    1/2 cup shorten.ing
    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 water
    3 tablespoons butter, cubed
    1 teaspoon vanilla extract

    Recipe



    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 on- to a wire rack. Cool completely.

    For filling, in a mixing bowl, cream the butter, shortening and sugar until light and fluffy. Ina small saucepan, heat milk to 140ºF; 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.

    In a saucepan, combine sugar, cocoa, cornstarch and water until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 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.

    Yield: 16-20 servings.

 

 

 

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