Description

This decadent Chocolate Pudding Cake is a luscious dessert that combines rich chocolate pudding with moist chocolate cake. The easy-to-make recipe involves cooking chocolate pudding on the stovetop, mixing it with chocolate cake mix and chips, then baking it to create a wonderfully soft and chocolatey treat. Topped with Cool Whip, it’s perfect for gatherings or a comforting family dessert.

Ingredients

Scale

Pudding

1 (5-oz) box Cook and Serve chocolate pudding mix
3 cups milk

Cake Batter

1 (15.25-oz) chocolate cake mix (Duncan Hines)
12 Tbsp chocolate cake mix (additional from the box)
2 cups semisweet chocolate chips

Topping

1 (8-oz) container Cool Whip, thawed

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Instructions

Prepare the pudding: Combine the chocolate pudding mix and milk in a large saucepan. Heat the mixture over medium-high heat, stirring frequently until it thickens to the consistency of pudding.
Cool the pudding: Remove the saucepan from heat and pour the pudding into a large bowl. Press plastic wrap or wax paper directly onto the surface to prevent a skin from forming. Let it cool for about 15 minutes.
Preheat the oven: Set your oven to 350ºF (175ºC). Lightly grease a 9×13-inch baking pan and set it aside for the batter.
Mix cake batter: Remove the plastic wrap from the pudding. Stir in the chocolate cake mix thoroughly to incorporate all dry ingredients with no lumps remaining.
Add chocolate chips: Fold the semisweet chocolate chips into the batter, mixing well to evenly distribute them throughout.
Bake the cake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve: Allow the cake to cool completely on a wire rack. Before serving, spread the thawed Cool Whip evenly over the top. Optional: add sprinkles or additional chocolate chips for decoration if desired.

Notes

Pressing plastic wrap directly on the pudding while cooling prevents a skin from forming, ensuring a smooth batter.
The addition of extra chocolate cake mix in the batter creates a denser, fudgier cake texture.
Using semisweet chocolate chips adds texture and bursts of chocolate flavor throughout the cake.
Cool completely before adding the Cool Whip topping to prevent melting.
Can be stored covered in the refrigerator for up to 3 days.