The Best Chocolate Cake with Cream Filling Ever

If you have a chocolate cake craving, definitely whip up the best chocolate cake with cream filling ever.  Using boxed cake and canned frosting, you can add a few other ingredients to make a moist, yummy, delicious chocolate cake that will have you craving more.

I have recently gotten on a chocolate cake kick.  I don't know what it is.  I don't even really like chocolate cake.  But in the last few months, I have had a strange craving for chocolate cake.  I've been satisifying it with the yummy fudge chocolate cake from the Walmart bakery, but that is a little too expensive to buy as much as my cravings have wanted.

Then there is the most delicious Chocolate Boston Creme pie from xxx bakery in my home town.  I only get to eat it when I go home to Abilene, Texas a few times a year.  If you are ever there, definitley swing by downtown and pick one up.  They are a "little" expensive but totally worth every. single. bite.

When the craving for chocolate cake hit this weekend, I was without a car (thanks to the great Cow Incident), so I decided to play around and try and make my own chocolate cake.  Eurika!  I think I found the best chcoolate cake with cream filling ever!

Since I'm a lazy baker, I started out with a Betty Crocker Triple Chocolate Fudge Supermoist Cake Mix,   Instead of adding the required ingredients, I added 4 eggs, 1/2 cup of real butter, and 1 and 1/4 cups of milk.

I mixed that up well and poured it into two 9 Inch Round Layer Cake Pans.  Bake at 350 degrees for 30 minutes or until the center is done.

While the cake was baking, I gathered a small box of Chocolate Instant Pudding and Pie Filling, a small carton of whipped topping, and 1 cup of milk.

In my mixer, I creamed them all together and then refrigerated the cream mixture for about 20 minutes.

After the cake's had cooled, I added one to a plate and poured all but 1 cup of the cream filling to the top of the bottom layer cake.  Then I added the top layer of cake to sandwich the cream filling between the two cakes.

To complete the chocolate cake, I took one can of Chocolate Fudge frosting and scraped it into a mixing bowl.  Then I added the remaining pudding cream filling and mixed the two together.

I ended up with a pourable frosting that I was able to drip onto the cake.  I refrigerated the cake and frosting when done to harden the frosting and keep the cream center yummy.

Here's the printable recipe if you want to save and print it out for the next time you have a chocolate cake craving!