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Double Chocolate Pudding Cake

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.
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    16-20 servings

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