Big Momma's Cream Filled Devil's Food Cake
My dad's Favorite Cake
One Devil’s Food Cake Mix - Bake in two layers. When cool, split into four layers.
To make cream filling—mix the following in a small saucepan
1 cup milk
4 Tablespoons flour
1 teaspoon vanilla
Cook until thick and then chill (I sometimes put the pot in the freezer for a few minutes and it will cool quickly.)
When it is chilled, add:
1 cup granulated sugar
½ cup Crisco
1 stick margarine or butter
Beat with mixer until fluffy
Spread between layers—BUT NOT on top layer. Be careful NOT to let it come outside to the edges of the layers or the fudge icing will not stick to the sides.
Top with “Never Fail Chocolate Icing”
You may have some left over from this cake and can use it as fudge!
Mix in large pot with THICK bottom
2 cups granulated sugar
6 Tablespoons Cocoa
½ cup milk
1 stick butter or margarine
1 and ½ tsp. vanilla
Stir as you heat it. When it comes to a FULL boil, time it for exactly ONE MINUTE. Remove from heat and beat with mixer for approximately 3 and ½ to 4 minutes. Spread on top and sides of layered cake. Enjoy!