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Ingredients
- Yield: approximately 10 servings
- 1 (15.25-ounce) box white cake mix, such as Pillsbury
- 1 (3.4-ounce) box vanilla-flavored instant pudding and pie filling
- 4 teaspoons natural unsweetened cocoa powder, divided
- 4 teaspoons instant espresso powder, divided
- 1 1/2 cups heavy whipping cream
- 1/2 cup confectioners' sugar
- 1/2 cup sour cream
Details
Preparation
Step 1
1. Preheat oven to 350°. Spray bottom only of a 13x9-inch baking dish with. nonstick baking spray with. flour. Set aside.
2. Prepare cake mix according to package directions for whole-egg recipe. Pour batter into prepared dish. Bake according to package directions. Let cool 15 minutes.
3. Prepare pudding according to package directions. Using the handle of a wooden spoon, poke holes In warm cake, making sure handle does not touch bottom of pan. Spread pudding ouer cake. Sprinkle ujith 2 teaspoons cocoa and 2 teaspoons espresso.
4. In a large bowl, beat cream, confectioners' sugar, and sour cream at high speed uuith an electric mixer until stiff peaks form. Spread over cake. Sprinkle uritri remaining 2 teaspoons cocoa and 2 teaspoons espresso. Cover, and refrigerate at least 2 hours, or up to 2 days.
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