Chocolatey Pudding Cake

Photo by Cary L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Devil’s Food box cake mix

  • 2

    chocolate instant pudding packages, the smaller packages: 3.9 oz (1 for the cake, 1 for the topping)

  • 3

    eggs

  • 1/2

    cup vegetable oil (I used canola oil)

  • 3/4

    cup water

  • 1

    cup sour cream (I used Daisy brand light)

  • Cool Whip, 8 oz container

  • 2

    cups cold chocolate milk (use vitamin D)

Directions

Mix the cake mix, 1 pudding package, eggs, oil, water, and sour cream in a medium bowl with a hand mixer. Mix at high speed for 2 minutes until it is smooth and combined. Pour batter into a 9x13 inch baking pan. I like to use one of these, so I can cover and refrigerate the finished product with ease. Smooth batter evenly. Bake at 350 degrees for 40-45 minutes. When toothpick comes out clean, the cake is done. Cool completely on a wire rack. Preparation for topping: With the wire whip attachment of your hand mixer, mix 1 pudding package, 2 cups cold chocolate milk. Whip for 2 minutes. Now whip in Cool-Whip. Whip until Cool-Whip is all combined and there are no traces of it. When cake is cooled, pour your moussey pudding over the cake. Smooth evenly with a rubber scraper. You could serve the cake right now, but I like to refrigerate mine for at least a 1/2 hour before serving. Any leftovers must be refrigerated.

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