Description
If you are a true lover of the small snack cakes, you will LOVE this version!!
Ingredients
- 1 (18.25 ounce) package devil’s food cake mix
- 1 (3.9 ounce) package instant chocolate pudding mix
- 4 eggs
- 1 ¼ cups water
- ½ cup vegetable oil
- ¼ cup all-purpose flour
- 1 cup milk
- ½ cup shortening
- ½ cup butter
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- ¼ cup shortening
- 3 tablespoons light corn syrup
- 2 ¼ tablespoons water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.
- In a large bowl
- stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs
- oil and water. Mix until well blended. Spread evenly into the prepared pan.
- Bake for 45 to 50 minutes in the preheated oven
- or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan.
- Slice a 1 inch thick slice off of the top of the cake and set aside. Scoop out the cake for the center of the bottom part to within 1 inch of the sides. Discard or save for another use. To make the filling
- whisk together the flour and milk. Cook over medium heat
- stirring constantly until thickened. Set aside to cool completely.
- Once the flour and milk mixture has cooled
- beat the 1/2 cup shortening
- butter
- sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top.
- Combine the chocolate chips
- 1/4 cup shortening
- corn syrup and water in the top of a double boiler. Heat
- stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 2 hrs 15 mins
Servings: 12