Chocolate Freezer Cake

1. 1

   Bake cake in 2 thin layers in 9 x 13-inch pan by directions on box.

2. 2

   Let cool on rack and then cut cakes in half to have 4 layers.

3. 3

   Mix 1/4 cup milk and 1/4 cup flour and cook well.

4. 4

   Set aside and let the mixture get cold.

5. 5

   Mix butter, Crisco, sugar and vanilla.

6. 6

   Beat all together well, then stir in Cool Whip.

7. 7

   Put this mixture between cooled cake layers and freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.