Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) devil's food cake mix

  2. 1/2 cup butter, softened

  3. 1/2 cup shortening

  4. 1-1/4 cups sugar

  5. 3/4 cup milk

  6. 1 teaspoon vanilla extract GLAZE:

  7. 1 cup sugar

  8. 1/3 cup baking cocoa

  9. 3 tablespoons cornstarch

  10. 1 cup cold water

  11. 3 tablespoons butter

  12. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely. For filling, in a large bowl, cream the butter, shortening and sugar until light and fluffy. In a small saucepan, heat milk to 140°; cool for 2 minutes. Gradually add to the creamed mixture. Beat until sugar is dissolved. Stir in vanilla. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer. For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers. Yield: 16-20 servings.


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