Chocolate Creme Cakes

12 ingredients
5 steps

Ingredients

  • 1 (18 1/4 ounce) package chocolate cake mix
  • 1 (4 ounce) package instant chocolate pudding mix
  • 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 1/2 cup margarine, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla extract

Directions

  1. 1
    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 inch baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
  2. 2
    In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
  3. 3
    In a mixing bowl, cream the butter, shortening, sugar and vanilla; beat in milk mixture until sugar is dissolved, about 5 minutes.
  4. 4
    Split cake into two horizontal layers. Spread filling over the bottom layer; cover with top layer. Cut into serving size pieces.
  5. 5
    Freeze in an air tight container for up to 1 month. Remove from the freezer 1 hour before serving.

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