Ingredients Jump to Instructions ↓

  1. For cake:

  2. 1 (18 1/4 ounce) package devil's food cake mix

  3. 1 (3.9 ounce) package instant chocolate pudding mix

  4. 4 eggs

  5. 1 1/4 cups water

  6. 1/2 cup vegetable oil

  7. 1/4 cup all-purpose flour

  8. For filling:

  9. 1 cup milk

  10. 1/2 cup shortening

  11. 1/2 cup butter

  12. 1 cup white sugar

  13. 2 teaspoons vanilla extract

  14. For frosting:

  15. 1 cup chocolate chips

  16. 1/4 cup shortening

  17. 3 tablespoons light corn syrup

  18. 2 1/4 tablespoons water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Grease and flour three nine-inch round cake pans or spray with Pam.

  2. In a large bowl, stir together the cake mix, instant pudding, eggs, oil and water. Mix with mixer until well blended. Spread evenly into the prepared pan. Bake for 20-22 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool cakes completely on a wire rack before removing from pan.

  3. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.

  4. Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spread evenly between cake layers, except for top of cake.

  5. Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.


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