Chocolate Cream Cake

• 1 (18 1/4 ounce) package devil's food cake mix
• 1 14 cups water
• 12 cup vegetable oil
• 3 eggs
• 12 cup butter, softened
• 12 cup shortening
• 1 14 cups sugar
• 34 cup milk
• 1 teaspoon vanilla
• 1 cup sugar
• 13 cup baking cocoa
• 3 tablespoons cornstarch
• 1 cup water
• 3 tablespoons butter, cubed
• 1 teaspoon vanilla

1. Prepare and bake cake according to package directions using water, oil and eggs.
2. Pour batter into greased and floured 9 x 13 pan.
3. After baking, let cool completely before inverting onto wire rack.
4. For filling, cream butter, shortening and sugar until light and fluffy.
5. Heat milk to 140 and add to creamed mixture.
6. Beat until sugar is dissolved, then stir in vanilla.
7. Split cake into two horizontal layers, spread filling over bottom cake layer.
8. Top with remaining cake layer.
9. For glaze, combine sugar, cocoa, cornstarch and water until smooth.
10. Bring to a boil over medium heat stirring constantly.
11. Cook and stir until thickened.
12. Remove from heat and stir in butter and vanilla.
13. Cool until lukewarm, spread over cake.
14. Let stand.
15. Serve or refrigerate.

cake mix, water, vegetable oil, eggs, butter, shortening, sugar, milk, vanilla, sugar, baking cocoa, cornstarch, water, butter, vanilla

Taken from www.food.com/recipe/chocolate-cream-cake-214785 (may not work)