Chocolatey Pudding Cake

By shelliec

Kara & Briana's Blog

Ingredients

• Topping:
• 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)
• 1 (3.9 oz.) pkg. Instant Chocolate Pudding
• 2 C. Cold Chocolate Milk
• 8 oz. Cool whip

Preparation

Step 1

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. 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.

Topping: Whip pudding & milk until thickened, then mix in coolwhip.

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. Enjoy!