It’s Secret Recipe Club reveal time again! I really lucked out this month. Cooking Mimi is the blog I was assigned and it is filled with the kind of recipes that my boys love: simple but delicious! I had such hard time choosing which of her recipes that I wanted to make and added quite a few to my bookmarks (like this Sweet and Spicy Chicken) but ultimately I went with her Chocolate Cream-Filled Cake.
She sold me on this one when she said it was like those tasty Little Debbie Swiss Cake Rolls. My husband and I have this weird thing where we hide boxes of Swiss Cake Rolls in each other’s closet and then laugh hysterically when the other person finds them. It never gets old. But anyway, he’s been gone for awhile now so there have been no Swiss Cake Rolls in the house.
And let me tell you, it does taste like a Swiss Cake Roll. But better! Because, in my world, a thick layer of buttercream is better than a thin glaze. The cake and the filling taste exactly like the rolls though!
The recipe is interesting because it doesn’t include any eggs so I was a little worried about the texture. I actually forgot that it didn’t contain eggs until I sat down to write this and since I consumed a massive amount of this cake, I think it’s safe to say that there is no noticeable difference in textures.
I halved the recipe and made it in an 8×8 square pan, then just sliced that in half to get the layers. I did end up making a little extra filling and frosting though which should come as no surprise.
- 3 cups all purpose flour
- 6 tablespoons cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- ¾ cup oil
- 2 cups sugar
- 2 tablespoons vinegar
- 2 teaspoons vanilla
- 2 cups water
- 3 tablespoons flour
- ½ cup milk
- ½ cup shortening or softened butter
- ½ cup sugar
- 1 teaspoon vanilla
- ½ cup butter softened
- 2/3 cup cocoa powder
- 1 teaspoon vanilla
- 3 cups powdered sugar sifted
- 1/3 cup milk
Preheat oven to 350F. Butter two 9" round cake pans and dust with cocoa powder.
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Add oil, sugar, vinegar, vanilla and water. Mix just until smooth and divide evenly between pans. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 10-15 minutes. Remove from pans and cool completely before filling and frosting.
In a small saucepan, whisk together flour and milk. Cook over medium low heat until thickened, stirring constantly. Let cool completely.
In the bowl of a stand mixer fitted with the paddle, beat together the cooled flour mixture, shortening or butter, sugar, and vanilla. Beat on fairly high until the filling is fluffy.
In a clean bowl of a stand mixer fitted with a paddle, beat together the butter, cocoa powder, and vanilla. Alternately add the sugar and milk until the desired consistency is reached.
If desired split cake layers in half horizontally with a serrated knife. Place bottom layer topside down on plate. Top with all of your filling if making a two layer cake, use 1/4 if making a four layer cake. Repeat as necessary until all cake and filling is used. Frost as usual, slice and serve.