Recipe
Dessert
Chocolate Cream-Filled Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. milk | ||
| ⅔ c. Crisco shortening | ||
| 1 tsp. vanilla | ||
| ½ c. sugar | ||
| ⅛ tsp. salt | ||
| 1 tbsp. cold water | ||
| ¼ c. powdered sugar | ||
| 2 c. flour | ||
| ½ tsp. salt | ||
| 1 tbsp. baking soda | ||
| ½ c. cocoa | ||
| 1 ¾ c. sugar | ||
| 1 egg | ||
| ⅔ c. oil | ||
| 1 c. sour milk | ||
| 1 tsp. vanilla | ||
| 1 c. boiled coffee | ||
| 6 tbsp. butter or margarine, softened | ||
| 1 lbs. powdered sugar | ||
| ¼ c. light cream or milk | ||
| 1 ½ tsp. vanilla |
Directions
- To make creme filling, beat 1/3 cup milk, shortening, 1 teaspoon vanilla, 1/2 cup sugar and 1/8 teaspoon salt on high speed of mixer for 10 minutes. Add cold water and 1/4 cup powdered sugar and beat some more. Refrigerate while making rest of recipe.
- Sift together flour, 1/2 teaspoon salt, baking soda, cocoa and 1-3/4 cups sugar. Add egg, oil, 1 cup sour milk and 1 teaspoon vanilla. Mix well. Add coffee.
- Pour batter into 2 round greased-and-floured cake pans. Bake at 350 degrees until done, approximately 30 minutes. Cool in pans 10 minutes, then turn out onto wire racks to cool.
- After cakes have cooled, spread refrigerated creme filling on top of one cake. Place other cake layer on top of filling.
- Mix butter, 1 pound powdered sugar, about 1/4 cup milk and 1-1/2 teaspoons vanilla to make chocolate buttercream frosting. Frost top and sides of layer cake.
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 20mg
- Sodium: 400mg
- Total Carbohydrates: 64g
- Protein: 3g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 0%
0%
Iron 6%
0%
Calcium 4%