Ding-Dong-Cake - Don't Lose This



°1 pack  (15.25 oz) chocolate fudge cake mix
°Half a cup of soft butter
°1 c shortening (such as Crisco)
°Half a c of sugar
°2 tsp vanilla extract
°Half a cup of evaporated milk
°1 (16 oz) can chocolate-cream

* Methods : 

Baking cake mix accorde to pack methods using a 13" x 9" skillet at 325 degree F. The lower temperature will help prevent cake from clumping. Let the cake cool completely.

Once the cake has cooled, beat the butter, crisco, sugar, vanilla, and evaporated milk in a mixer over high heat for 15 minutes. The blend will  light & fluffy. Spreading on cooled cake.

Remove the cap from the decorating can. Completely remove the metal seal (see notes if the foil is not completely removed). Put the can of frosting in the microwave for 15 seconds. Stir and leave in the microwave for an additional 15 seconds or until the garnish is biodegradable.

Pour the decorating cream over the cream layer and distribute it in an even layer. Leave at room temperature until decorations are set (about 2-3 hours) or refrigerate for 45 minutes. Cut into slices and serve.

Enjoy !