Chocolate Creme Cakes – a delicious recipe with chocolate cake, chocolate pudding, vegetable oil, water, eggs, Filling. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a mixing bowl, combine cake and pudding mixes, oil, water and eggs, mix well. Pour into a greased and floured 13 in x 9 in x 2 inch baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
2
In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
3
In a mixing bowl, cream the butter, shortening, sugar and vanilla; beat in milk mixture until sugar is dissolved, about 5 minutes.
4
Split cake into two horizontal layers. Spread filling over the bottom layer; cover with top layer. Cut into serving size pieces.
5
Freeze in an air tight container for up to 1 month. Remove from the freezer 1 hour before serving.
1293
kcal
Calories
95
g
Fat
93
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 (18 1/4 ounce) package chocolate cake mix, 1 (4 ounce) package instant chocolate pudding mix, 3/4 cup vegetable oil, 3/4 cup water, and more.
Yes, Chocolate Creme Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
