Rating: 4.5 stars 4.6
172 Ratings
  • 5 star values: 130
  • 4 star values: 33
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2

If you are a true lover of the small snack cakes, you will LOVE this version!!

Recipe Summary

prep:
25 mins
cook:
50 mins
additional:
1 hr
total:
2 hrs 15 mins
Servings:
12
Yield:
1 - 10 inch round cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.

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  • 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.

Nutrition Facts

672 calories; protein 6.5g; carbohydrates 72g; fat 42.7g; cholesterol 84mg; sodium 577.3mg. Full Nutrition
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