Shadow Cream Cake

the.instructor's picture

Nov. 30, 2011

Ingredients

French vanilla cake mix 12 Ounce (1 Package)
Vanilla pudding mix 4 Ounce (1 Package)
Semi sweet chocolate pieces
French vanilla frosting mix 10 Ounce (1 Package)
Vegetable shortening 1 Tablespoon

Directions

GETTING READY

1) Lightly grease two 9X1 ½-inch layer-cake pans.

2) In a bowl, make the cake batter using cake mix, following the instructions mentioned on the label.

3) Transfer the batter into the baking pan.

4) Bake the cake as per the directions on the label.

MAKING

5) In a saucepan, make the pudding, using the pudding mixes mentioned on the label.

6) Take the pan away from the heat.

7) Add in 1/2 cup of the semisweet-chocolate pieces and stir until melted.

8) Make the French-Vanilla Frosting using frosting mix by following the label instructions.

9) Slice each cake layer horizontally to make 4 even thin layers.

10) Place the cake layer together with pudding filling in the middle of each layer.

11) Place on the serving plate.

FINALIZING

12) Cover the cake with the frosting on the top and side of the cake.

13) In a bowl, place the remaining semisweet-chocolate pieces with shortening.

14) Put the bowl over hot water until the chocolate melts and combines with shortening.

SERVING

15) Dribble from tip of teaspoon around edge of cake, allowing to drip down side.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 637Calories from Fat 162

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol

Sodium 580 mg24.17%

Total Carbohydrates 118 g39.3%

Dietary Fiber %

Sugars 94 g

Protein 1 g2%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet