Chocolate Cream Cake

Ingredients

1 package devil's food cake mix

1/2 cup butter, softened

1/2 cup shortening

1 1/4 cup sugar

3/4 cup milk

1 tsp vanilla

Glaze

1 cup sugar

1/3 cup baking cocoa

3 TBSP cornstarch

1 cup water

3 TBSP butter, cubed

1 tsp vanilla

Directions

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.

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