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Double Chocolate Pudding Cake

 Double Chocolate Pudding Cake
Kathleen Gordon makes a crowd-pleasing dessert simple with cake cubes, instant pudding, whipped topping, chocolate syrup and nuts. "It's a surefire way way to satisfy chocolate lovers," remarks the Treadway, Tennessee cook.
16-20 ServingsPrep: 15 min. Bake: 20 min. + cooling


  • 1 package chocolate cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup chocolate syrup, divided
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1/2 cup chopped pecans


  • Prepare and bake the cake according to package directions, using a
  • greased 13x9-in. baking pan. Cool on wire rack.
  • Meanwhile, prepare pudding according to package directions; pour into
  • a 13x9-in. dish.
  • Tear cake into small pieces and gently push down into the pudding.
  • Drizzle with 3/4 cup of chocolate syrup. Spread with whipped
  • topping. Drizzle with remaining chocolate syrup. Sprinkle with
  • pecans. Refrigerate until serving. Yield: 16-20 servings.