Chocolate Cream Cake



Ingredients:

• 1 package (18-1/4oz) devils food cake mix
• 1-1/4 cup sugar
• 5 tablespoons all-purpose flour
• 3/4 cup milk
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 teaspoon vanilla

Glaze:

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

Directions:

1. Prepare and bake cake according to package directions.  Using a 9x13 pan. ( I put wax paper in the bottom of the pan so it is easy to flip. )  Cool 10 minutes and then flip onto a wire rack.
2. 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 cool.
3. In a large bowl, beat 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.
4. 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.
5. Remove from heat; stir in butter and vanilla until glaze is smooth.  Cool til lukewarm.  Spread over top over cake.  Let stand until set.  Refrigerate leftovers.