Description
A rich and moist chocolate cake filled with chocolate pudding and topped with whipped cream.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 box (3.9 oz) instant chocolate pudding mix
- 2 cups milk
- 1 container (8 oz) whipped topping
- Chocolate shavings or sprinkles for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until well combined.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake.
- In another bowl, whisk together the instant chocolate pudding mix and milk until smooth. Pour the pudding over the poked cake, making sure it fills the holes.
- Spread the whipped topping over the pudding layer.
- Garnish with chocolate shavings or sprinkles.
- Refrigerate for at least 2 hours before serving.
Notes
- For a richer flavor, you can use chocolate milk instead of regular milk for the pudding.
- Make sure the cake is completely cooled before adding the pudding to prevent it from melting.
- This cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg