Chocolate Pudding Cake Recipe
This chocolate pudding cake will feed a crowd. It's covered in creamy pudding and topped with shredded chocolate bar.
Serving30 Servings
Ingredients
- 15.25 ounces Devil's Food Chocolate Cake Mix, 1 box
- 1 cup water
- ⅓ cup vegetable oil
- 3 eggs
- 4 cup 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℉. 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
Calories: 182 kcal · Carbohydrates: 26 g · Protein: 3 g · Fat: 8 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 22 mg · Sodium: 254 mg · Potassium: 135 mg · Fiber: 1 g · Sugar: 18 g · Vitamin A: 106 IU · Vitamin C: 1 mg · Calcium: 85 mg · Iron: 1 mg