Chocolate Pudding Dessert Cake
Moist chocolate poke-style dessert cake filled with rich chocolate pudding and topped with whipped topping
PRINT PINServings 12
INGREDIENTS
Chocolate Cake
- 1 box chocolate cake mix 15.25 oz
- 3 large eggs
- 1 cup water
- 1 2 cup vegetable oil.
Chocolate Pudding Filling
- 2 boxes instant chocolate pudding mix 3.4 oz each
- 3 cups cold milk.
Topping and Garnish
- 1 tub whipped topping 8 oz thawed
- 1 2 cup mini chocolate chips
- chocolate shavings for garnish
- pinch of salt optional.
INSTRUCTIONS
Bake Cake
- heat oven to 350 F
- grease a 9x13 inch pan
- mix cake mix eggs water and oil until smooth
- pour into pan and bake until a toothpick comes out clean about 28 to 32 minutes
- cool cake 10 minutes.
Add Pudding and Chill
- poke holes all over the warm cake using the handle of a wooden spoon
- whisk pudding mix with cold milk for 2 minutes until thickened slightly
- immediately pour pudding over cake and spread so it fills holes
- refrigerate until set at least 2 hours.
Top and Serve
- spread whipped topping evenly over chilled cake
- sprinkle with mini chocolate chips and chocolate shavings
- slice and serve cold.
Notes
1. Use whole milk for a thicker pudding layer. For deeper flavor use chocolate fudge cake mix. Chill overnight for clean slices and best texture. Substitute homemade whipped cream for whipped topping if serving the same day
Nutrition
Calories: 380kcal | Carbohydrates: 58g | Protein: 4g | Fat: 15g