• Ingredients
  • 1 (18.25 ounce) package devil's food cake mix
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 1/4 cups sugar
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • GLAZE:
  • 1 cup sugar
  • 1/3 cup baking cocoa
  • 3 tablespoons cornstarch
  • 1 cup cold water
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract

Directions

  • Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. x 2-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely.
  • For filling, in a large mixing bowl, cream the butter, shortening and sugar until light and fluffy. In a small saucepan, heat milk to 140 degrees F; add to the creamed mixture. Beat until sugar is dissolved. Stir in vanilla.
  • Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer.
  • For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers.