Make chocolate pudding according to package directions. Cool for about 5 minutes. Mix pudding with dry cake mix and pour into a greased 9 x 13 pan. Top pudding/cake mixture with brown sugar, nuts & chocolate chips. Bake at 350\u00b0 for 30 minutes.
Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
Chill until ready to serve, at least one hour.
Make 2 layer chocolate cake according to box directions, then cut into pieces.
Make instant chocolate pudding according to directions on box.
In glass bowl, layer chocolate cake, chocolate pudding, brickles and Cool Whip.
Layer again.
End with Cool Whip and sprinkle with brickles for decoration.
Easy to make! Delicious!!
Make chocolate pudding according to directions.
Add to dry cake mix and mix thoroughly.
Pour into oblong greased pan.
Top with nuts and chocolate chips.
Bake at 350\u00b0.
Check after 35 minutes if toothpick comes out clean.
Cook chocolate pudding as directed on the box.
After pudding is cooked, remove from heat and add cake mix; stir only until moistened.
Spread into a 13 x 9-inch cake pan.
Put chocolate chips and nuts on top.
Cook in a 350\u00b0 oven for 30 to 35 minutes or until done.
Prepare cake mix as directed on box.
Pour into greased and floured 9 x 13 pan.
Sprinkle over top of cake dry chocolate pudding mix.
Pour over all 1 c. boiling water.
Bake cake as directed on cake box.
Mix chocolate pudding cake mix according to directions.
Bake in two 9 x 13-inch pans or 1 big Wilton cake pan.
While cake is cooking, mix 1 can evaporated milk and 1 cup of sugar.
Bring to a boil.
Remove from heat and add the marshmallows.
Stir until dissolved and add coconut.
Pour over cakes and completely cover. Sprinkle with sliced almonds.
Lightly oil four 1-cup microwave-proof cups. Beat pudding cake ingredients in large bowl with an electric whisk until creamy. Divide among cups. Microwave on HIGH for 3-3 1/2 mins, turning twice, until risen and firm to the touch. Let stand for 5 mins.
For the sauce, place chocolate and cream in a microwave-proof bowl. Microwave on HIGH for 2-3 mins, stirring twice, until melted and smooth. Serve pudding cakes hot with hot sauce poured over top.
bsorbed rum. Add 2 oz chocolate, butter, cocoa powder and milk
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
Mix first three ingredients together and pat into 9x13\" pan.
Bake at 350 for 20 minutes.
Cool.
While bottom layer cools, blend cream cheese, sugar and 1 cup of the cool whip.
Spread over cool crust.
Prepare puddings separately according to package directions.
Spread vanilla pudding over cool whip mixture.
Spread chocolate pudding over vanilla pudding.
Top with remaining cool whip and garnish with shaved chocolate.
Chill several hours or overnight.
Cook pudding with milk.
Pour pudding into dry cake mix.
Mix together well.
Pour into a 9 x 13-inch greased and floured pan. Sprinkle top of cake with chocolate chips and nuts.
Bake at 350\u00b0 for 30 minutes.
Cook package of pudding as directed.
Blend dry cake mix into hot pudding.
Pour into 13 x 9-inch pan.
Sprinkle with chocolate chips and nuts.
Bake 30-35 minutes at 350\u00b0.
Serve warm with whipped cream.
arge bowl, mix all the pudding ingredients until sugar and cocoa
Cook pudding as directed.
After coming to a boil, pour cake mix in pudding pan and stir.
Batter will be a little lumpy.
Pour in greased pan.
Sprinkle chips and nuts on top.
Bake for 20 to 25 minutes at 350\u00b0.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan.
Combine chocolate pudding and milk in a saucepan and cook over medium heat until thick, stirring frequently.
Remove pan from heat and add in dry cake mix. Mix together and pour into the lightly greased 9x13 inch baking pan. Evenly spread the chocolate chips over the top of the cake.
Bake at 350 degrees F(175 degrees C) for 40 to 45 minutes. Let cake cool and serve.
nto prepared pan.
Bake cake until golden brown and a
Mix dry cake mix with pudding in a large bowl and form a well in the center.
Mix sour cream, water, oil and eggs.
Pour into the well and combine both mixtures, beating well.
Stir in chocolate morsels.
Pour in a greased and floured funnel cake pan.
Bake 55 to 60 minutes at 350\u00b0.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large saucepan combine the non-instant pudding mix with 2 cups milk. Cook over medium heat, stirring constantly, until the pudding is thickened. Remove from heat. Pour the dry cake mix into the saucepan and mix until smooth. Pour batter into prepared pan and sprinkle with chocolate chips and walnuts.
Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Prepare cake mix according to package directions.
Grease and flour a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
Pour cake batter into pan and bake at 350\u00b0 approximately 20 minutes.
Let cool. Mix together the cream cheese, milk and instant pudding.
Spread over cooled cake.
Top with Cool Whip.
Sprinkle with desired cake toppings.
Refrigerate.