Chocolate Cream Filled (Not a Snack) Cake

This is a cake that we’ve been making in some form for around 15 years. The recipe was titled a “Little Debbie’s Cake” after the ubiquitous Southern snack cake. It tastes very similar to the snack cake cupcakes.

The original recipe called for a  mix and canned frosting. I adapted it to use a super easy homemade chocolate cake that comes together in about the same time as a mix and a homemade frosting as well. A bonus for this recipe is it contains no eggs so if you need a cake for someone who has an egg allergy this would work wonderfully.

 

Chocolate Cream Filled Cake

Ingredients:

for the cake:

• 3 cups all purpose flour
• 2 cups  sugar
• 6 tablespoons  cocoa powder
• 2 teaspoons  baking soda
• 1 teaspoon salt
• 3/4 cup oil
• 2 tablespoons vinegar
• 2 teaspoons vanilla
• 2 cups water

for the filling:

• 3 tablespoons flour
• 1/2 cup milk
• 1/2 cup shortening or butter
• 1/2 cup sugar
• 1 teaspoon vanilla

for the frosting:

• 1/2 cup butter, melted
• 2/3 cup cocoa powder
• 3 cups powdered sugar, sifted if lumpy
• 1/3 cup milk
• 1 teaspoon vanilla

Directions:

for the cake:

Preheat oven to 350 degrees. Butter two 9” round cake pans and dust with cocoa powder.

In a medium bowl, combine dry ingredients (flour through salt in the ingredient list). Add your oil, vinegar, vanilla and water. Mix until smooth and divide between pans. Bake for about 25 minutes or until a fine crumbs are formed when tested. Cool in pan for 10-15 minutes. Remove from pans and cool completely.

for the filling:

Whisk together flour and milk in a small saucepan. Cook over medium low heat until thickened, stirring constantly. Let cool completely. Once flour mixture has cooled combine it with shortening or butter, vanilla and  sugar in a large bowl or in the bowl of a stand mixer. Beat with mixer on high for about 5 minutes or until light and fluffy. Set aside.

for the frosting:

Combine the butter and cocoa powder. Alternate the milk and cocoa powder until desired consistency is reached, adding sugar or milk by the tablespoon if need. Stir in vanilla.

To assemble the cake:

If desired split cake layers in half horizontally with  a serrated knife. Place bottom layer topside down on plate. Top with all of your filling if making a two layer cake, use 1/3 if making a four layer cake. Repeat as necessary until all cake and filling is used. Frost as usual, slice and serve.

 

frosting recipe adapted from Hershey’s Perfect Chocolate frosting

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Chocolate Cream Filled Cake Printable

 

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