Chocolate Lasagna

By Coppermouse

Layers of chocolate meet layers of almond-kissed cream in this delectable (and surprisingly light!) dessert recipe. This yummy cake is a classic for parties and potlucks, making more than enough to share!

Ingredients

• 1 box Betty Crocker Triple Chocolate cake mix
• 1 stick butter, softened
• 2 (8 ounce) tub whipped topping
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon almond extract
• 4 (3.25 ounce) containers pre-made chocolate pudding
• 1 can Betty Crocker Whipped chocolate frosting
• 3 cups Chocolate Toast Crunch cereal
• 1 cup chocolate chunks or chocolate chips
• 1/2 cup hot fudge sauce

Preparation

Step 1

Preheat oven to 350ºF.

2. In a large bowl, use a fork to mix together the chocolate cake mix and butter until well combined. Press into the bottom of a 9x13-inch casserole dish. Bake for 10-12 minutes. Remove and cool.

3. In a stand mixer fitted with the whisk attachment, beat together 1 tub of whipped topping, cream cheese, 1/4 cup sugar, and almond extract. Spread over cooled crust.

4. In a large bowl, fold together chocolate pudding, chocolate frosting, and 1 1/2 cups Chocolate Toast Crunch cereal. Spread over the cream cheese layer.

5. Spread final tub of whipped topping over the pudding layer. Top with remaining Chocolate Toast Crunch, chocolate chunks, and hot fudge sauce. Refrigerate for 30-60 minutes before serving. Enjoy!