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Chocolate Cake Recipes

Chocolate Cream Filled Cake Recipe

1 - 18.25 oz.
1 1/3 c.
1/2 c.
3 large
1 stick
2 1/2 c.
1/4 c.
2 - 4 TB
1 tsp.

Cream Filling
3 oz. package
3 1/2 c.
3 - 1 oz. bars
1 tsp.

Devils food cake mix
Vegetable oil
Butter, softened
Powdered sugar
Baking cocoa

Cream cheese, softened
Powdered sugar
Unsweetened chocolate, melted

Nonstick pan spay

Oven Temp ~ 350°
Bake Time ~ 25 - 35 minutes
Pan Type ~ 2 - 9 inch round cake pans

Preheat Oven. Spray cake pans with nonstick pan spray.

In a large bowl or food processor, blend together the cream filling ingredients.
Set aside.
In a large mixing bowl combine the cake mix, water, oil and eggs.
Beat with electric mixer for 2 minutes.
Divide cake batter into quarters, place a quarter into each pan and spoon cream filling evenly on each.
Place remainder of the cake batter on top of each pan.

Bake in preheated oven for the allotted time or until toothpick inserted in the middle comes out clean.
Remove from oven and remove from pans, cool completely on wire racks.

In a large mixing bowl beat the softened butter until creamy. Add the powdered sugar, baking cocoa, ½ of the milk and the vanilla. Beat until smooth; add enough of the remaining milk to reach desired spreading consistency.

Frost your chocolate cream filled cake and enjoy.


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Chocolate Cream Filled Cake Recipe

The Perfect Flat Cake Tips for Baking Great Chocolate Cakes Tempering Chocolate
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The Universal Love-Affair With Chocolate


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Cake History
The original origins of cakes started back over 2000 years ago. The exact date is unknown because it undetermined what ingredients would make up a real cake.

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