Jefferson County Recipe of the Day: Chocolate Cream Cake

Chocolate Cream Cake – Moist & Delicious!

Chocolate Cream Cake


1 regular size package devil’s food cake mix
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

1 cup sugar
1/3 cup baking cocoa
3 tablespoons cornstarch
1 cup cold water
3 tablespoons butter
1 teaspoon vanilla extract


~Prepare and bake cake according to package directions, using a greased and floured 13×9″ 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.

~Makes 20 servings.

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