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Layered Chocolate Cake

 Layered Chocolate Cake
"It is hard to believe this impressive dessert started with a boxed cake mix," relates Dorothy Monroe of Pocatello, Idaho. Cream cheese in the icing provides the luscious finishing touch.
10 ServingsPrep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 1 package German chocolate cake mix (regular size)
  • 1-1/3 cups water
  • 3 eggs
  • 1/3 cup canola oil
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1 teaspoon unflavored gelatin
  • 2 cups 2% milk
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons baking cocoa
  • 1 teaspoon McCormick® Pure Vanilla Extract

Directions

  • In large bowl, combine the first four ingredients. Pour into a
  • greased 15x10x1-in. baking pan. Bake at 350° for 23-25 minutes.
  • Cool on a wire rack.
  • In a large saucepan, combine the dry pudding mix, gelatin and milk;
  • cook according to package directions for pudding. Cool.
  • Cut cake into three 10x5-in. rectangles. Place one on a serving
  • platter. Spread with half of the pudding mixture; repeat layers. Top
  • with third layer.
  • In a large bowl, beat cream cheese and butter until fluffy. Beat in
  • the sugar and cocoa and vanilla until smooth. Frost top and sides of

2 of 2

Layered Chocolate Cake (continued)

Directions (continued)

  • cake. Refrigerate until serving. Yield: 10 servings.
Nutritional Facts: 1 serving (1 piece) equals 600 calories, 33 g fat (15 g saturated fat), 120 mg cholesterol, 580 mg sodium, 71 g carbohydrate, 1 g fiber, 8 g protein.