1 cake mix, chocolate
1 6 oz. package semisweet chocolate chips
1 3 oz. package vanilla pudding mix (either instant or cooked)
1 cup chocolate sauce (for a nice variation use caramel sauce)
1 12 oz. package whipped topping, frozen kind
1/2 cup nuts, chopped
Prepare cake according to package directions with the exception of adding the chocolate chips to the batter. Bake in a 9×13 cake pan. Remove cake from pan, cool, then crumble.
Prepare pudding according to package directions. Cool, if cooked pudding is used, and place in bottom of 9×13 pan. Add 1/2 cake crumbs to top of pudding and gently press into pudding. Drizzle with 3/4 the chocolate sauce. Add remaining cake crumbs and gently press into cake pan. Spread cake with thawed whipped topping. Refrigerate until ready to serve. Just before serving drizzle with remaining chocolate sauce and sprinkle with chopped nuts.
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