Chocolate Cream Cakes
Source of Recipe
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Recipe Introduction
this would make great cupcakes!
List of Ingredients
1 package chocolate cake mix (18 1/4 oz)
1 package instant chocolate pudding mix (3.9 oz)
3/4 cup vegetable oil
3/4 cup water
4 eggs
Filling
3 tablespoons all-purpose flour
1 cup milk
1/2 cup butter or margarine
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
Recipe
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-in. baking pan.Bake at 350F for 30-35 minutes or
until a toothpick inserted in center comes out clean. Cool
for 10 minutes, invert onto a wire rack to cool completly.
In a small sausepan, combine flour and milk until
smooth.Bring to a boil; cook and stir for 2 minutes or
until thickened.cool. In a mixing bowl, cream the butter,
shortening, sugar and vanilla; beat in milk mixture until
sugar is dissolved, about 5 minutes. 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 the
freezer 1 hour before serving.Yield: 12-18 servings.
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