Devil Dog Cake
recipe from Lisa @ The Cutting Edge of Ordinary
1 package (18 ¼ ounces) chocolate cake mix
1 package (3.9 ounces) instant chocolate pudding mix
¾ cup vegetable oil
¾ cup water
4 eggs

Combine all 5 ingredients and mix well. Pour into greased and floured 9x13 inch pan. Bake at 350 for 30 - 35 mins or until toothpick in center comes out clean. Cool 10 mins and invert on wire rack to cool completely.

3 tablespoons flour
1 cup milk
½ cup butter softened
½ cup shortening
¾ to 1 cup sugar (I use ¾ cup and it's just perfect)
1 teaspoons vanilla extract

In a small saucepan combine flour & milk until smooth. Bring to a boil, cook & stir 2 mins or until sauce is thickened. Let cool slightly. In mixing bowl, cream the butter, shortening, sugar & vanilla, about 2 minutes. Beat in milk mixture until sugar is dissolved (about 5 minutes).

Split cake into two horizontal layers. Spread filling over the bottom layer, cover with top layer. Refrigerate until cream is firm. Cut into serving size pieces. Store in an air tight container.