Double Chocolate Pudding Cake Recipe

5 2 9
Double Chocolate Pudding Cake Recipe
Double Chocolate Pudding Cake Recipe photo by Taste of Home
Publisher Photo

Double Chocolate Pudding Cake Recipe

Read Reviews
5 2 9
Publisher Photo
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.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 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

Directions

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.
Originally published as Chocolate Dream Dessert in Quick Cooking January/February 1999, p44

Nutritional Facts

1 piece: 235 calories, 8g fat (4g saturated fat), 0 cholesterol, 238mg sodium, 39g carbohydrate (26g sugars, 1g fiber), 2g protein.

  • 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
  1. Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool on wire rack.
  2. Meanwhile, prepare pudding according to package directions; pour into a 13x9-in. dish.
  3. 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.
Originally published as Chocolate Dream Dessert in Quick Cooking January/February 1999, p44

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDouble Chocolate Pudding Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ambercookin User ID: 6205903 202932
Reviewed Dec. 31, 2013

"Simple and yummy. We omitted the nuts, just a personal preference, but otherwise stuck to the recipe. Very easy and tasty!"

MY REVIEW
hendy56 User ID: 2681564 66753
Reviewed Aug. 12, 2012

"I made this dessert several years ago for a family reunion, everyone had to have the recipe!"

Loading Image