Ingredients
1 package chocolate cake mix (regular size)1 package (3.9 ounces) instant chocolate pudding mix3/4 cup vegetable oil3/4 cup water4 eggsFILLING:3 tablespoons all-purpose flour1 cup milk1/2 cup butter, softened1/2 cup shortening1 cup sugar1 teaspoon vanilla extract
Preparation
In a large bowl, beat the cake and pudding mixes, oil, water and eggs. Pour into a greased and floured 13x9-in. baking pan.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
In a large bowl, cream the butter, shortening, sugar and vanilla until light and fluffy; beat in milk mixture until sugar is dissolved, about 5 minutes.
Split cake into two horizontal layers. Spread filling over the bottom layer; cover with top layer. Cut into serving-size pieces. Freeze in an airtight container for up to 1 month. Remove from freezer 1 hour before serving.
