Warm Chocolate Pudding Cake

By barbsjustagirl

Ingredients

• 1 pkg. (2-layer size) devil's food cake mix
• 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
• 1/3 cup sugar
• 2 cups cold milk
• 1-1/4 cups water
• 1 cup thawed COOL WHIP Whipped Topping

Preparation

Step 1

HEAT oven to 350°F.

PREPARE cake batter as directed on package. Pour into 13x9-inch baking dish sprayed with cooking spray.

BEAT dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over batter. Place baking dish on baking sheet.

BAKE 55 min. to 1 hour or until toothpick inserted in center of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Spoon into serving dishes; top with COOL WHIP.

Save 40 calories per serving by preparing with fat-free milk, JELL-O Chocolate Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.

Substitute: Prepare using JELL-O Vanilla Instant Pudding.
Note: There is no need to reheat leftovers - this cake is also delicious served cold.