A couple years ago I brought you a recipe for a Ho Ho Cake (I made it for my son's birthday) and tonight I whipped up another creamy double layer cake that reminded me of Ho Ho's although this filling is a bit more creamier.
The flavor is incredible and as a matter of fact, although I only finished assembling the cake about 20 minutes ago, there are only 6 small pieces left! Yes, it is that good! I don't like chocolate or sweets and even I had 2 pieces.
It uses a cake mix for the base because it's fast and easy but you can absolutely improve on this by making your own chocolate cake from scratch. I have some awesome recipes here on the site (try a search on the right for my chocolate mayonnaise cake). I also opted to make the creamy white filling and the chocolate glaze sugar free by using Swerve Sweetener. You can use sugar or a sugar substitute - both work great! The original recipe idea came from a church dinner cookbook but I improvised, changed some ingredients, changed the method and 'played' with my food as always. I hope you like it as much as we do!
Chocolate Cake with a Vanilla Cream Filling and Deep Chocolate Glaze
1 chocolate cake mix - make according to directions
1/2 c butter
1/2 c shortening
1 1/4 c sugar or substitute like Swerve
3/4 c milk
1 t vanilla
1 c sugar or substitute
1/3 c cocoa powder
3 T cornstarch
1/2 c cold water
1/2 c cold coffee
3 T butter
1 1/2 t vanilla
Bake the cake in a 9x13" inch pan according to directions. Cool for 10 minutes and turn out on a wire rack to cool completely. You can use half the cake mix and make half the cake and bake in an 8X8" pan as well. Cool completely.
Make the creamy filling by creaming the shortening, butter and sugar together until light and fluffy. Microwave the milk for about 1 minute and drizzle slowly into the sugar butter mixture, beating with an electric mixer until smooth. Add the vanilla.
Split the cooled cake in half lengthwise. Spread the filling evening and replace the top of the cake.
Mix the glaze ingredients except for the butter and vanilla in a bowl with a whisk. Microwave 1 minute and stir. Microwave another minute and stir. At this point if you have a strong microwave it will be thick and smooth. If it is not, microwave another 45 seconds. Whisk smooth. Add the butter and vanilla and whisk until the butter is melted in. Spread this over the top of the cake. If you can wait, let it stand until the filling and frosting set up but my crew ate over half of it immediately. Refrigerate leftovers.
|I wish you could see how satiny this looks! Beautiful.|
|Spread the filling over the bottom half|
|The yummy glaze. If you don't have coffee just use all water.|
|A blurry action shot.|
|This is ooey gooey goodness!|