Cream-Filled Chocolate Cake

• 1 package chocolate cake mix (regular size)
• 5 tablespoons all-purpose flour
• 1-1/4 cups milk
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup sugar
• Pinch salt
• 1/2 cup butter, softened
• 1/4 cup baking cocoa
• 1 teaspoon vanilla extract
• 3 cups confectioners' sugar
• 4 to 5 tablespoons hot water

1. Prepare cake batter according to package directions; pour into a greased 15x10x1-in. baking pan. Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
2. Meanwhile, for filling, combine flour and milk in a saucepan until smooth. Bring to a boil over medium heat, stirring frequently. Cook and stir for 2 minutes; remove from the heat and cool completely.
3. In a bowl, cream butter, shortening, sugar and salt until fluffy. Add flour mixture; beat until fluffy, about 4 minutes. Spread over cake. Freeze for 15 minutes. For frosting, beat butter, cocoa and vanilla in a bowl until fluffy. Beat in sugar and water. Spread over filling. Store in the refrigerator.

chocolate cake, flour, milk, butter, shortening, sugar, salt, butter, baking cocoa, vanilla, sugar, water

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