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Chocolate Cream Filled Cake

1 - 18.25 oz.
1 1/3 c.
1/2 c.
3 large
1 stick
2 1/2 c.
1/4 c.
2 - 4 TB
1 tsp.
3 oz. package
3 1/2 c.
3 - 1 oz. bars
1 tsp.

Devils food cake mix
Water
Vegetable oil
Eggs
Butter, softened
Powdered sugar
Baking cocoa
Milk
Vanilla
Cream cheese, softened
Powdered sugar
Unsweetened chocolate
Vanilla

Nonstick pan spay

Oven Temp ~ 350°
Bake Time ~ 25 - 35 minutes
Pan Type ~ 2 - 9 inch round cake pans

Preheat Oven. Spray cake pans with nonstick pan spray.

In a large mixing bowl combine the cake mix, water, oil and eggs. Beat with electric mixer for 2 minutes. Divide cake evenly between prepared pans. Bake in preheated oven for the allotted time or until toothpick inserted in the middle comes out clean.
Remove from oven and remove from pans, cool completely on wire racks.

In a large mixing bowl beat the softened butter until creamy. Add the powdered sugar, baking cocoa, ½ of the milk and the vanilla. Beat until smooth; add enough of the remaining milk to reach desired spreading consistency.

Frost your cake and enjoy.

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