Chocolatey Pudding Cake

Recipe:

1 Devil’s Food box cake mix

2 chocolate instant pudding packages, the smaller packages: 3.9 oz (1 for the cake, 1 for the topping)

3 eggs

1/2 cup vegetable oil (I used canola oil)

3/4 cup water

1 cup sour cream (I used Daisy brand light)

Cool Whip, 8 oz container

2 cups cold chocolate milk (use vitamin D)

Mix the cake mix, 1 pudding package, eggs, oil, water, and sour cream in a medium bowl with a hand mixer. Mix at high speed for 2 minutes until it is smooth and combined. Pour batter into a 9x13 inch baking pan. I like to use one of these, so I can cover and refrigerate the finished product with ease. Smooth batter evenly. Bake at 350 degrees for 40-45 minutes. When toothpick comes out clean, the cake is done. Cool completely on a wire rack.

Preparation for topping: With the wire whip attachment of your hand mixer, mix 1 pudding package, 2 cups cold chocolate milk. Whip for 2 minutes. Now whip in Cool-Whip. Whip until Cool-Whip is all combined and there are no traces of it.

When cake is cooled, pour your moussey pudding over the cake. Smooth evenly with a rubber scraper. You could serve the cake right now, but I like to refrigerate mine for at least a 1/2 hour before serving. Any leftovers must be refrigerated. Enjoy!

www.talkchowplayhouse.com