A Very Different Italian Cream Cake (Chocolate)

I love traditional Italian Cream Cake and I have a great recipe for one.  However, this cake gets it's name from the filling recipe which is over 100 years old.  Legend says it came from an Italian bakery.  You can cheat and use a devil's food cake mix because it is the filling that makes this so special!


It will remind you of a large version of a well-known cream-filled chocolate cupcake!

The filling can also be used as a topping, frosting or filling for other desserts.  Because this filling keeps so well you can make it a few days in advance.

Cake:
Use your favorite chocolate cake recipe or a Devil's Food cake mix according to directions in an angel food or bunt pan.
Let is completely cool.  Using a serrated knife, cut into three layers.

Cream Filling:

10 Tblsp flour
2 cups milk

Whisk together and cook over medium heat, stirring constantly until very thick.  It should be the consistency of cake batter.  Let cool.

In a mixing bowl (preferably on a stand) cream 1 cup of margarine/butter and one cup of shortening (I have found Crisco gives the best results) and 2 cups of sugar.  Beat at high speed for about 10-15 minutes;  don't cut the time short.  It will be very fluffy.  Add 2 tsps of pure vanilla extract.  Once the roux (flour and milk mixture) is cool, add it to the sugar mixture.   Beat on high 5-10 minutes until the sugar is dissolved. 

Chocolate Topping:

3 1/2 cups of powdered sugar
1/4 cup cocoa powder
1 Tblsp margarine/butter
1/2 cup Crisco shortening
1/2 to 1 cup of milk
1 tsp vanilla extract

I use a food processor with the blade to make the topping.  It gives a smoother consistency with less air than frosting.  If you do not have a food processor, use your mixer and beat about 5 minutes.   In the food processor, run it until it has a "hot fudge" consistency.  Either way you make it, use enough milk to get the right amount of "drip".  It should drizzle thickly and not run.  Refer to the photo.

Put about an inch thickness of filling on the bottom layer.  Don't go all the way to the edge, it will spread slightly when you place the next layer on it.  Repeat with the middle layer.  Spread the topping over the top layer and let it slightly run down the side. 

Keep in the refrigerator. Cover it lightly so it can breathe.  Store any remaining filling in the refrigerator up to two weeks in a loosely covered container.  You can add a dollop of extra filling on each slice of cake and garnish with strawberries.  NOTE:  Cut the cake slices when removed from the refrigerator BUT allow to sit 10-15 minutes before serving. (Use a thin serrated knife to slice the cake.)