Chocolate Cream Cake

Name: Chocolate Cream Cake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 20
Cuisine: Global
Ingredients: 1 package devils food cake mix (regular size); 79 milliliters baking cocoa; 3 Tbsps butter; 3 Tbsps cornstarch; 5 Tbsps all-purpose flour; 177 milliliters milk; 118 milliliters shortening; 237 milliliters sugar; 1 teaspoon vanilla extract; 237 milliliters cold water

The recipe Chocolate Cream Cake can be made in approximately 55 minutes. One serving contains 212 calories, 2g of protein, and 11g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 20. A mixture of vanillan extract, baking cocoa, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a dessert.

Instructions

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.

Equipment you will use

Baking Pan

Wire Rack

Oven

For filling, in a small saucepan, combine the sugar and flour. Gradually add milk. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened.

Ingredients you will need

All Purpose Flour

Sugar

Milk

Equipment you will use

Sauce Pan

Transfer to a small bowl. Cover and refrigerate until completely cool.

Equipment you will use

Bowl

In a large bowl, beat the butter and shortening until fluffy. Beat in milk mixture and vanilla until smooth. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer.

Ingredients you will need

Shortening

Vanilla

Butter

Spread

Milk

Equipment you will use

Bowl

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.

Ingredients you will need

Corn Starch

Cocoa Powder

Glaze

Sugar

Water

Equipment you will use

Sauce Pan

Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm.

Ingredients you will need

Vanilla

Butter

Glaze

Spread over top of the cake.

Ingredients you will need

Spread

Let stand until set. Refrigerate leftovers.

Equipment

Ingredients

Servings:

1package

devil's food cake mix (regular size)79milliliters

baking cocoa 3Tbsps

butter 3Tbsps

cornstarch 5Tbsps

all-purpose flour 177milliliters

milk 118milliliters

shortening 237milliliters

sugar 1teaspoon

vanilla extract 237milliliters

cold water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.