Shelly's Recipe

DEVIL DOG CAKE

Category: Cakes from Cake Mixes

1 pkg. chocolate cake mix without the pudding
1 (3.4 oz.) pkg. instant chocolate pudding mix
3/4 c. vegetable oil
3/4 c. water
4 large eggs at room temperature
1 c. milk
3 Tbsp. flour
1/2 c. (1 stick) unsalted butter, softened
1/2 c. vegetable shortening
3/4 c. sugar
1 tsp. pure vanilla extract

Preheat your oven to 350 degrees. Butter & then flour a 9×13-inch baking dish tapping out excess flour.

In a mixing bowl, beat five ingredients together for 3 minutes or until batter is smooth and well blended. Pour into the prepared baking dish. Bake for 30 minutes or until a cake tester or toothpick inserted in the middle comes out clean. Cool in the baking dish set on a wire rack for 10 minutes. Then remove cake from the baking dish onto the wire rack and cool completely.

Make the filling. In a small saucepan set over medium heat, whisk the milk & flour together and bring to a boil. Reduce heat to maintain a simmer and cook for 2 minutes, whisking, or until thickened. Remove pan from the heat and cool slightly. In a mixing bowl, beat the butter, shortening, sugar & vanilla together for 2 minutes or until fluffy. Slowly add the hot milk mixture beating until the sugar is dissolved.

Using a large serrated bread knife, cut the cake in half horizontally. Place the bottom layer on a large rectangular platter and spread the filling evenly over it. Top with the top layer of the cake. Refrigerate cake until the filling is firm. Cut cake into squares and serve. Store any leftovers in an airtight container in your refrigerator.