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Chocolate Pudding Cake

A rich, chocolatey dessert that's easy to prepare, featuring a moist cake structure enhanced by instant pudding and topped with Cool Whip.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 4 hours 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 box chocolate cake mix
  • 1 box (3.4 ounces) instant chocolate pudding mix
  • 2 cups whole milk Whole milk gives you the richest, creamiest result. Two percent works fine too, but skim milk makes the pudding noticeably thinner.
  • 1 bag (12 ounces) semi-sweet chocolate chips
Topping
  • 1 container (16 ounces) Cool Whip, thawed
  • optional Sprinkles for garnish

Method
 

Preparation
  1. Grab a large mixing bowl and whisk the instant chocolate pudding mix together with the milk until it thickens and looks smooth, about two minutes.
  2. Add the entire box of chocolate cake mix into the pudding base and beat everything until fully combined into a dense batter.
  3. Gently fold the chocolate chips into the batter, distributing them evenly without overworking the mixture.
  4. Grease a 9×13-inch baking dish thoroughly and pour the batter in, spreading it evenly.
  5. Bake in a preheated oven at 350°F for about 30-35 minutes, or according to the cake mix instructions.
  6. Cool the cake completely before proceeding with the topping.
Topping and Chilling
  1. Once the cake has cooled to room temperature, spread the thawed Cool Whip evenly across the top.
  2. Cover the pan and refrigerate for at least 4 hours, preferably overnight.

Notes

To get the perfect fudgy texture, whisk the pudding thoroughly and don't skip the chill time. Serve it cold for the best experience.