Chocolate Cream Cake

1 package (18-1/4 ounces) devil's food cake mix
1/2 cup butter, softened
1/2 cup shortening
1-1/4 cups sugar
3/4 cup milk
1 teaspoon vanilla extract

Glaze
1 cup sugar
1/3 cup baking cocoa
3 tablespoons cornstarch
1 cup cold water
3 tablespoons butter
1 teaspoon vanilla extract

Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. x 2-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely.

For filling, in a large mixing bowl, cream the butter, shortening and sugar until light and fluffy. In a small saucepan, heat milk to 140°; add to the creamed mixture. Beat until sugar is dissolved. Stir in vanilla.

Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer.

For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers. Makes 16-20 servings.