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Chocolate Cream Cake
Ingredients:
1 pkg. devils' food cake mix
1/2 c. butter, softened
1/2 c. shortening
1 1/4 c. sugar
3/4 c. milk
1 tsp. vanilla extract
GLAZE:
1 c. sugar
1/3 c. baking cocoa
3 Tbs. cornstarch
1 c. water
3 Tbs. butter, cubed
1 tsp. vanilla extract
1 pkg. devils' food cake mix
1/2 c. butter, softened
1/2 c. shortening
1 1/4 c. sugar
3/4 c. milk
1 tsp. vanilla extract
GLAZE:
1 c. sugar
1/3 c. baking cocoa
3 Tbs. cornstarch
1 c. water
3 Tbs. butter, cubed
1 tsp. vanilla extract
Directions:
Prepare and bake cake according to package directions, using a greased and floured 13x9x2" baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely. For filling, in a mixing bowl, cream the butter, shortening and sugar until light and fluffy. In a small saucepan, heat milk to 140 degrees; add to the creamed mixture. Beat until sugar is dissolved. Stir in vanilla. Split cake into 2 horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer. In a saucepan, combine the sugar, cocoa, cornstarch and water until smooth. Bring to a boil over medium heat, stirring constantly. Cook 1-2 minutes or until thickened. Remove from heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of cake. Let stand until set. Refrigerate leftovers.
Makes 16-20 Servings
Prepare and bake cake according to package directions, using a greased and floured 13x9x2" baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely. For filling, in a mixing bowl, cream the butter, shortening and sugar until light and fluffy. In a small saucepan, heat milk to 140 degrees; add to the creamed mixture. Beat until sugar is dissolved. Stir in vanilla. Split cake into 2 horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer. In a saucepan, combine the sugar, cocoa, cornstarch and water until smooth. Bring to a boil over medium heat, stirring constantly. Cook 1-2 minutes or until thickened. Remove from heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of cake. Let stand until set. Refrigerate leftovers.
Makes 16-20 Servings
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