It’s cold and ugly outside so I made a chocolate cake. . . but not just any chocolate cake. I made a fabulous cream-filled chocolate cake that absolutely rocks and tastes like a Hostess cupcake, which is ok in my book.

I came across this recipe about 15 years ago in a Quick Cooking Magazine.  From the first time I made it, it’s been a favorite and I’ve been making it ever since.

I can’t be left alone with this cake because I could devour the entire pan. It’s absolutely scrumptious! If you are a Hostess cupcake fan, there here they are in cake form. So simple to make and will certainly please any chocolate-loving human being.


Cream-Filled Chocolate Cake
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Cook time

Total time


This cake is tastes just like you’re eating a Hostess cupcake. The cream layer is delicious and not overly sweet. It’s so hard to just stop at one piece.
Recipe type: Dessert

  • 1 devils food cake mix
  • 5 tablespoons all-purpose flour
  • 1-1/4 cups milk
  • ½ cup butter, softened
  • ½ cup shortening
  • 1 cup sugar
  • 2 tsp. vanilla
  • Pinch salt

  • ½ cup butter, softened
  • ¼ cup baking cocoa
  • 1 teaspoon vanilla extract
  • 3 cups confectioners sugar
  • 4 to 5 tablespoons hot water

  1. Prepare cake batter according to package directions; pour into a greased 15x10x1-inch baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  2. Meanwhile, for filling, combine flour and milk in a saucepan until smooth. Bring to a boil over medium heat, stirring frequently. Cook and stir for 2 minutes. Remove from the heat and cool completely.
  3. In a bowl, cream butter, shortening, sugar, vanilla and salt until fluffy. Add flour mixture and beat until fluffy, about 4 minutes. Spread over cake. Freeze for 15 minutes. For frosting, beat butter, cocoa and vanilla in a bowl until fluffy. Beat in sugar and water. Spread over filling. Store in the refrigerator.

Recipe Source: An old Quick  Cooking Magazine from 1999