August 12, 2008
CHOCOLATE CREAM CAKE
(I’m warning you: this uses a *gasp* boxed cake mix and is insanely easy, so if that makes you queasy, move along please!)
1 pkg. cake mix
1 pkg. chocolate instant pudding
3/4 c. oil
3/4 c. water
Mix all ingredients and divide into a greased large muffin pan. Bake for 18-20 min. at 350. Cool and cut the cakes in half. Place filling in the middle of the cakes and sprinkle the tops with powdered sugar. Makes about 10 cakes.
*This recipe was originally supposed to be a regular cake and not muffin-size but I thought the little cakes would be cute. To make the reg. cake version, divide the mixed batter into two greased 9×13 cake pans. Bake for 12-15 min. at 350. Spread filling on top of one of the cakes. Remove the other cake and place it on top of the filling. So basically, the frosting is in the middle of the cake instead of the top.
3 T. Flour
1 c. milk
Cook flour and milk for 2 minutes or until thick. Cool.
1/2 c. shortening
1 c. powdered sugar
1 tsp. vanilla
Mix shortening, sugar and vanilla and add to cooled flour/milk mixture. Beat for 10 min.
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