Chocolate Cream Cake

Prepare and bake the cake according to package directions, using a greased and floured 13 X 9 pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely.
For filling, in a mixing bowl, cream the butter, shortening, and sugar until light and fluffy. In a small saucepan, heat milk to 140 degrees, add to the creamed mixture. Beat until the sugar is dissolved. Stir in vanilla. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer.
In a saucepan, combine sugar, cocoa, cornstarch, and water until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from heat, stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of cake. Let stand until set. Refrigerate leftovers.

Save Recipe

Add To Collection Add To Meal Planner Add To Shopping List

You Might Also Enjoy These Recipes:

PRO

Keto Chocolate-Coconut Mousse

Mel

PRO

Chocolate, Almond, And Coconut Vegan Fat Bombs

Mel

PRO

Keto Cocoa Mug Cake

Mel

PRO

Keto Ice Cream

Mel

Get RecipeCloud For iPhone or iPad Today