Chocolate Pudding Cake Recipe

Pudding cakes are my favorite cakes. They are full of flavor and so moist. This Chocolate Pudding Cake needs to be next on your list, you are going to love the flavor and texture of it.

Prep Time40

Cook Time20

Total Time1

Course: Dessert

Cuisine: American

Keyword: Chocolate, chocolate cake recipe, pudding cake, pudding dessert

Servings:

Calories: 182kcal

Equipment

Non-stick Cooking Spray
15x10x2 Sheet Pan
Large Bowl
Medium Mixing Bowl (2)
Grater

Ingredients

15.25 ounces Devil's Food Chocolate Cake Mix 1 box
1 cup water
⅓ cup vegetable oil
3 eggs
4 cups milk divided
3.9 ounces Instant French Vanilla Pudding mix 1 box
3.9 ounces instant chocolate pudding mix 1 box
16 ounces Cool Whip Whipped Topping thawed
2.6 ounces King Size Hershey's Milk Chocolate Bar 1

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.

Notes

We recommend refrigerating this cake and keeping it in a container, or tightly wrapped up with saran wrap or foil, for the best results. It will be good in the fridge for about 3 days, but recommended you eat the day of making it.

Nutrition