Chocolate Creme Cakes Recipe

Ingredients

1 package chocolate cake mix (regular size)

1 package (3.9 ounces) 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, softened

1/2 cup shortening

1 cup sugar

1 teaspoon vanilla extract

Directions

In a large bowl, beat the cake and pudding mixes, oil, water and eggs. Pour into a greased and floured 13x9-in. baking pan.

Bake at 350° 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.

In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.

In a large bowl, cream the butter, shortening, sugar and vanilla until light and fluffy; 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 freezer 1 hour before serving. Yield: 12-18 servings.

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