Description
A soft, moist chocolate cake filled with creamy pudding and topped with whipped cream, perfect for any occasion.
Ingredients
Scale
- 1 box chocolate cake mix (15.25 oz)
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 box instant chocolate pudding mix (3.9 oz)
- 2 cups cold milk
- 1 container whipped topping (8 oz)
- Chocolate shavings or sprinkles for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Mix until well combined, about 2 minutes.
- 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.
- Remove the cake from the oven and let it cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the top of the cake, about 1 inch apart.
- In a separate bowl, whisk together the instant chocolate pudding mix and cold milk until thickened, about 2 minutes.
- Pour the pudding mixture over the cake, ensuring it fills the holes.
- Refrigerate the cake for at least 2 hours to allow the pudding to set.
- Spread the whipped topping evenly over the cake and garnish with chocolate shavings or sprinkles if desired.
Notes
Don’t overmix the batter to avoid a dense cake. Ensure the cake cools properly before poking holes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg