Desserts:

Chocolate Cream Cake with Glaze

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Ingredients

1 package (18-1/4 ounces) Devil's Food cake mix
FILLING:
1/2 cup butter, softened
1/2 cup shortening
1-1/4 cups sugar
3/4 cup milk
1 teaspoon vanilla
GLAZE:
1 cup sugar
1/3 cup baking cocoa
3 tablespoons cornstarch
1 cup water
3 tablespoons butter, cubed
1 teaspoons vanilla

Instructions

Prepare and bake cake according to package directions, using a greased and floured 9x13-inch pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely. For filling, cream the butter, shortening and sugar until light and fluffy. In a small saucepan, heat milk to 140 degrees F.; 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. For glaze, combine the sugar, cocoa, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spreak over top of cake. Let stand until set. Refrigerate leftovers.

Judy Vukelich
Davenport