1 pkg devils food cake mix
Prepare according to directions in 9x13 cake pan. Cool ten minutes, then invert on wire rack and cool completely.
Filling:
1/2 cup butter
1/2 cup shortening
1 1/4 cup sugar
3/4 cup milk
1 tsp vanilla extract
Cream butter, shortening, and sugar until fluffy. Heat milk to 140 degrees, add to cream mixture. Beat until sugar dissolved, stir in vanilla. Split cake in two layers, spread filling over bottom layer, then add top of cake.
Glaze:
1 cup sugar
1/3 cup baking cocoa
3 Tbsp cornstarch
1 cup water
3 Tbsp butter, cubed
1 tsp vanilla extract
Combine sugar, cocoa, cornstarch and water until smooth. Bring to a boil, stirring constantly until thick. Remove from heat. Stir in butter and vanilla until smooth. Cool. Spread over cake and refrigerate.
**This recipe has me befuddled. When grandma made it for grandpa's birthday, it was so good I went back for seconds, and I'm not a cake eater. When I made it a few months later, it just wasn't the same, despite the recipe being exact. It tasted okay, but in grandma's cake, the filling in the middle was white, and mine was yellow, like the butter. I don't quite know what I did wrong. However, if it were me, I'd forget this filling and use the Tuxedo brownie frosting instead...
