Chocolate Creme Cakes Recipe

Name: Chocolate Creme Cakes
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: 1 (18.25 ounce) package chocolate cake mix; 1 (3.9 ounce) package instant chocolate pudding mix; 1/2 cup vegetable oil; 1 cup water; 4 large eggs; 1/4 cup all-purpose flour; 2 cups milk; 1 cup (2 sticks) softened butter; 1/2 cup shortening; 2 cups powdered sugar; 1 teaspoon vanilla extract

Indulge in decadent Chocolate Creme Cakes! These moist chocolate layers are sandwiched with a luscious, creamy filling, creating the perfect sweet treat. Perfect for lunchboxes, after-school snacks, or any time a chocolate craving hits! Warning: These disappear fast!

Prep Time 30 mins

Cook Time 65 mins

Calories 592.8 kcal

Protein 11g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Creme Cakes

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup vegetable oil
1 cup water
4 large eggs
1/4 cup all-purpose flour
2 cups milk
1 cup (2 sticks) softened butter
1/2 cup shortening
2 cups powdered sugar
1 teaspoon vanilla extract

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How to Make Chocolate Creme Cakes

Preheat oven to 350°F (175°C). Grease and flour a 13x9x2 inch baking pan.
In a large mixing bowl, combine cake mix, pudding mix, 1/2 cup oil, 1 cup water, and 4 large eggs. Mix until well combined.
Pour batter into the prepared baking pan and spread evenly.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes.
Invert the cake onto a wire rack to cool completely.
While the cake cools, prepare the filling: In a medium saucepan, whisk together 1/4 cup flour and 2 cups milk until smooth.
Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (about 2 minutes).
Remove from heat and let cool completely.
In a large bowl, cream together 1 cup (2 sticks) softened butter, 1/2 cup shortening, 2 cups powdered sugar, and 1 teaspoon vanilla extract until light and fluffy.
Gradually beat in the cooled milk mixture until smooth and creamy (about 5 minutes).
Once the cake is completely cool, carefully slice it horizontally into two even layers.
Spread a generous layer of the creamy filling onto the bottom cake layer.
Top with the second cake layer.
Cut into serving-sized pieces.
Freeze in an airtight container for up to 1 month. Thaw for 1 hour before serving.