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Chocolate Pudding Cake


By Pumpkin Tart (Visit website)



This recipe comes from the Cool Whip website and is just way too amazing for me not to share! You'll want to make this over and over again and share it with everyone you know!

Variations: If you're not a fan of chocolate (please contact scientists, they'll want to know about you) then you can make this with spice cake mix and butterscotch pudding or yellow cake mix and vanilla pudding or any other variation you can think of. A sprinkle of toffee bits, crushed peppermint candy, or even a sprinkle of sprinkles offer a delicious touch of texture to this soft dessert.


Chocolate Pudding Cake

1 box chocolate cake mix
2 cups cold milk
1 1/4 cups water
2 packages instant chocolate instant pudding, 3.9oz each
1/3 cup sugar
1 cup Cool Whip, thawed


Heat oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.

Pour milk and water into large bowl. Add pudding mixes and sugar. Beat with whisk 2 min. or until blended. Pour over batter.

Place baking dish on baking sheet to catch any sauce that bubbles over sides of dish as dessert bakes. 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. Serve warm.


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