I recently helped with a party at church where we needed a lot of food. My friend gave me the recipe for this cake and it was so easy and delicious! This is perfect for feeding a large crowd {or for eating the leftovers straight outta the pan…I won’t judge you}!
Serves: 30
Chocolate Pudding Cake Recipe
40 minPrep Time
20 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 1 (18.25 ounce) box Devil's Food chocolate cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 4 cups milk (divided)
- 1 (3.9 ounce) box instant French vanilla pudding
- 1 (3.9 ounce) box instant chocolate pudding
- 1 (16 ounce) container Cool Whip topping (thawed)
- 1 (2.6 ounce) king size Hershey's milk chocolate bar
Instructions
- Preheat oven to 325 degrees. Grease a 10 x 15 x 1 inch cookie sheet with nonstick cooking spray.
- In a large bowl, beat together cake mix, water, oil and eggs until combined. Pour cake batter into prepared cookie sheet and bake for 18-20 minutes, or until toothpick inserted comes out clean.
- Let cool completely.
- In a medium sized bowl mix 2 cups milk with French vanilla pudding and whisk for 2 minutes. Set aside.
- In another medium sized bowl mix 2 cups milk with the chocolate pudding and whisk for 2 minutes.
- Combine prepared vanilla pudding and chocolate pudding in one large mixing bowl and spread on top of the cake.
- Carefully spread Cool Whip on top of the pudding.
- Use a grater or vegetable peeler to shave off pieces of the chocolate bar and sprinkle over the top of the cake.
- Keep refrigerated until ready to serve.
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https://www.sixsistersstuff.com/recipe/chocolate-pudding-cake-recipe/
Six Sisters Stuff
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