Giant Ding Dong Cake

1 (18.25 ounce) box devil's food cake mix
1 small box chocolate instant pudding
4 eggs
1 1/4 cup water
1/2 cup vegetable oil

Filling:
4 tablespoons flour
1 cup milk
1/2 cup shortening
1/2 cup butter or margarine
1 cup granulated sugar
2 teaspoons vanilla extract

Glaze:
1 cup chocolate chips
1/4 cup shortening
3 tablespoons corn syrup
2 1/4 tablespoons water

Heat oven to 350 degrees F. Grease and flour a 10-inch springform works pan.

Combine all cake ingredients and mix well. Bake for 50 minutes or until a wooden pick tests clean. Let the cake cool.

Carefully slice off the top 1/2 inch of the cake and set aside. Scoop out the inside of the cake to 1/2 inch of the sides and save for another use.

To make the filling, combine the milk and flour and heat, stirring constantly, until thickened. (It will be very thick.) Cool the flour milk mixture completely. Beat the remaining ingredients on high speed for 4 minutes. Add cooled flour-milk mixture and beat an additional 4 minutes. Spoon into center of cake. Replace the top.

Heat the glaze ingredients in a double boiler. Heat until melted, stirring. Slowly pour the glaze over the top of the cake. Smooth a little of the glaze over the sides. Refrigerate to set.