Cream Filled Cakes


  • 1 package (15.25-16.5 oz or 450 g) devil’s food cake mix
  • 8 oz (250 g) sour cream
  • 2   eggs
  • 1 container (8 oz or 250 g) whipped vanilla frosting
  •  parchment paper
  • 2 bottles (7.25 oz or 200-250 g) “Magic Shell®” chocolate flavored topping


  1. Preheat oven to 350°F. Spray Large Sheet Pan with nonstick cooking spray; line with parchment paper. Spray parchment with cooking spray. Whisk cake mix, sour cream and eggs until blended; pour batter into prepared pan. Bake 18-22 minutes or until wooden pick inserted in center comes out clean. Remove from oven to Stackable Cooling Rack; let stand 10 minutes. Remove cake from pan to Large Grooved Cutting Board; cool completely. Cut out 22 rounds from cake using 2 ½-in. Biscuit Cutter. Place cakes in freezer for 10 minutes. Scoop frosting into Easy Accent® Decorator fitted with open star tip. Remove cakes from freezer. Pipe in filling through tops of cakes. Pour chocolate topping into (2-cup/500-mL) Prep Bowl. Dip tops of cakes into topping. Return cakes to freezer for 2-3 minutes for topping to set, if necessary. (Note: For best results, store cakes in refrigerator. Glaze will soften if cakes are left out at room temperature. To set glaze, return to freezer for 1-2 minutes.) 


  • 22 cakes  servings

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