I am in such a food coma right now. I ate so much last week while visiting my parents, I don’t really need to eat at all for a few more days, at least. Yesterday I shared my Dad’s bread pudding that we ate, and today I’m sharing another recipe from last week. I knew my dad had requested that I make carrot cake for Easter, but I was going through baking withdrawal. I am used to cooking something up nearly every day of the week. As much as I tried to relax and enjoy the time off, my taste buds were begging for some chocolate. Cake to be exact.
So, after searching my parents cupboards one afternoon, I realized they had all the ingredients to make a moist chocolate pudding cake. SO SO SO easy, and only a few ingredients. There are so many varieties you can make as well. The one I made used a chocolate cake mix, vanilla pudding, and a bag of semi-sweet morsels. One of my favorites though is yellow cake, with butterscotch pudding and butterscotch morsels. You pick your favorites! Your taste buds will thank you.
**This is a very dense cake because of the pudding, but quite a lovely treat!
INGREDIENTS:
1 box chocolate cake mix
1 bag (12 oz) semi-sweet chocolate chips
1 box (3.4oz) instant chocolate pudding mix
2 cup milk
16 oz Cool Whip
sprinkles, optional
DIRECTIONS:
In a large mixing bowl, combine chocolate pudding mix with milk. Whisk until smooth. Add in chocolate cake mix and beat until well blended. Fold in chocolate chips.
Pour cake batter into a greased 13x9 baking dish, and bake according to cake mix package directions.
Remove from oven and cool completely. Top with Cool Whip and sprinkles, refrigerate 4 hours or overnight. Cake will be moist and dense...perfect!!