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."
Ingredients
- 1 package devil's food cake mix (regular size)
- 1-1/4 cups sugar
- 5 tablespoons all-purpose flour
- 3/4 cup milk
- 1/2 cup butter, softened
- 1/2 cup shortening
- 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. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely.
- For filling, in a small saucepan, combine the sugar and flour. Gradually add milk. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened. Transfer to a small bowl. Cover and refrigerate until completely cool.
- In a large bowl, beat the butter and shortening until fluffy. Beat in milk mixture and vanilla until smooth. 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.
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