Description
A moist chocolate cake infused with rich chocolate pudding, topped with whipped cream and a drizzle of chocolate syrup.
Ingredients
Units
Scale
- 1 box devil’s food chocolate cake mix (plus ingredients called for on the box)
- 2 (3.9 oz) boxes instant chocolate pudding mix
- 4 cups milk
- 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
- Chocolate syrup, for drizzling
Instructions
- Bake the Cake:
- Prepare and bake the chocolate cake in a 9×13-inch pan according to the package instructions.
- Allow the cake to cool for about 10 minutes.
- Poke Holes:
- Using the handle of a wooden spoon or a similar tool, poke holes all over the surface of the cake, spacing them about 1 inch apart.
- Prepare the Pudding:
- In a medium bowl, whisk together the instant chocolate pudding mixes and milk until smooth and slightly thickened.
- Pour Pudding Over Cake:
- Pour the prepared pudding evenly over the cake, ensuring it fills the holes.
- Gently spread the pudding with a spatula to cover the entire surface.
- Chill:
- Cover the cake and refrigerate for at least 2 hours, allowing the pudding to set and soak into the cake.
- Add Whipped Topping:
- Once chilled, spread the thawed whipped topping evenly over the cake.
- Serve:
- Drizzle with chocolate syrup before serving.
- Slice and enjoy!
Notes
- Storage: Cover and refrigerate any leftovers for up to 3 days.
- Variations: For added texture and flavor, sprinkle mini chocolate chips or crushed chocolate cookies over the whipped topping.
- Homemade Whipped Cream: If preferred, substitute the whipped topping with homemade whipped cream by beating 1½ cups of cold heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.