Chocolate Cream Cake

• 1 package devil's food cake mix (regular size)
• 1-1/4 cups sugar
• 5 tablespoons all-purpose flour
• 3/4 cup milk
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 teaspoon vanilla extract
• 1 cup sugar
• 1/3 cup baking cocoa
• 3 tablespoons cornstarch
• 1 cup cold water
• 3 tablespoons butter
• 1 teaspoon vanilla extract

1. Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely.
2. For filling, in a small saucepan, combine the sugar and flour. Gradually add milk. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened. Transfer to a small bowl. Cover and refrigerate until completely cool.
3. In a large bowl, beat the butter and shortening until fluffy. Beat in milk mixture and vanilla until smooth. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer.
4. For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers.

cake, sugar, flour, milk, butter, shortening, vanilla, sugar, baking cocoa, cornstarch, cold water, butter, vanilla

Taken from www.tasteofhome.com/recipes/chocolate-cream-cake/ (may not work)