Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare and bake cake according to package directions using water, oil and eggs. pour batter into greased and floured 9 x 13 pan. after baking, let cool completely before inverting onto wire rack. for filling, cream butter, shortening and sugar until light and fluffy. heat milk to 140° and add to creamed mixture. beat until sugar is dissolved, then stir in vanilla. split cake into two horizontal layers, spread filling over bottom cake layer. top with remaining cake layer. for glaze, combine sugar, cocoa, cornstarch and water until smooth. bring to a boil over medium heat stirring constantly. cook and stir until thickened. remove from heat and stir in butter and vanilla. cool until lukewarm, spread over cake. let stand. serve or refrigerate.

Target recipe: heat the cream in a small pan until boiling, remove from the heat and add the chocolate, stir until melted. add the brandy and the butter, stir until the butter has melted. freeze until firm enough to hold its shape, approximately 20 minutes. using a melon baller scoop out rounds and place onto non-stick baking paper, chill until firm. either roll the truffles in a little cool, melted chocolate in your hands or dip into melted chocolate. place in a small paper caseor roll in grated chocolate. store in the refrigerator.