Mix pudding and milk and cook according to directions on box. Beat in dry chocolate cake mix.
Pour into 9 x 13-inch pan sprayed with Pam.
Sprinkle with semi-sweet chocolate morsels.
Bake at 350\u00b0 for 30 minutes or until cake tests done.
In casserole dish, make one 3 ounce package cooked chocolate pudding in microwave.
When cooked, stir in one package inexpensive generic chocolate cake mix.
Pour into greased and floured large baking pan.
Top with one small package chocolate chips and nuts.
Bake at 325\u00b0 for 30 to 35 minutes or until done.
Cook pudding and cool a little.
Stir in one dry chocolate cake mix until well blended.
Pour in pan, then drop a few chocolate chips on top.
Bake in a 9 x 13-inch pan (greased and floured) at 350\u00b0 for 30 to 35 minutes.
Nutella Chocolate Cake.
Trace the bottoms of
Mix cake mix according to directions.
Pour in sheet cake pan.
Mix together cream cheese, egg, sugar and 1/2 c. chocolate chips.
Drop on top of cake batter and cut through with knife. Top with rest of chocolate chips and pecan pieces.
Bake at 350\u00b0 for 25-30 minutes.
Bake a 2 layer chocolate cake.
Split each layer horizontally
Cook pudding and milk until thick.
Add cake mix (dry) to hot pudding and stir with spoon until mixed well.
Pour in 9 x 13-inch greased and floured cake pan.
Bake for 20 minutes at 350\u00b0.
Mix pudding and milk into a saucepan and bring to a boil over medium heat.
Mix cake mix with cooked pudding and spread into a greased 9 x 13-inch pan.
Sprinkle nuts and chips over batter and bake at 350\u00b0 for 20 minutes.
Make the cake in 2 layers and use a piece of string to slice these layers into 4 thinner layers.
Make the filling by mixing the cream cheese, sugar and Cool Whip.
Place the filling between and on top of the 4 layers.
Warm the icing in the microwave until it will slightly pour out of the container.
Put over the top and sides, if you desire.
I keep this in the fridge during warm weather.
You can even put nuts on the top, if desired.
Preheat oven to 350\u00b0. Coat 13 x 9-inch baking dish with nonstick cooking spray. In a large bowl, stir together dry cake mix, pie filling, vanilla and eggs until well blended. Pour batter into prepared pan. Bake in preheated oven 25 to 30 minutes until toothpick inserted in center comes out clean. Cool completely. Frost with Easy Chocolate Cherry Frosting.
Bake a box chocolate cake as directed. While hot from the oven, poke holes over entire cake with a fork. While the cake is cooking prepare the fudge sauce.
For the fudge sauce: In a saucepan, combine butter, sugar, cocoa and cream. Stir over medium heat until a full boil starts. Cook at a full boil for 2 minutes. Stir in vanilla. Pour while hot over warm cake. Sprinkle with chopped walnuts. Serve alone or with ice-cream.
Cook chocolate pudding as directions on the package in a big enough pan so the cake mix will fit in after. Take pudding off stove and mix in chocolate cake mix as is.
Mix with pudding, it will be thick.
Almost like a brownie.
Bake cake according to package directions in a 9 x 13-inch pan. Cool cake and poke holes in it with a drinking straw.
Mix pudding and milk and pour in holes and over cake.
Spread frosting over cake.
Melt chocolate chips and Crisco in microwave and drizzle over frosting.
Best if put in refrigerator overnight.
Bake any chocolate cake in a jelly roll pan.
(I used the basic Texas sheet cake.)
Frost while warm.
When cake is cool, cut into small cubes.
Using a glass punch bowl or chip and dip type bowl, layer the cake with Cool Whip, starting with Cool Whip and ending with Cool Whip.
Shave chocolate pieces or other type of decoration on top.
Prepare chocolate cake in a 9 x 13-inch pan.
Cool in refrigerator.
After cool, spread a layer of whipped topping on the cake approximately 1/4-inch thick.
In a bowl, prepare pudding according to manufacturer's instructions and let set for 1 minute. When pudding starts to set, pour over whipped topping and with a toothpick, marble the pudding and whipped topping.
Chill for 1 hour before serving.
Follow directions on box for pudding; when thick, pour over cake mix.
Beat 2 minutes.
Pour into greased and floured 13 x 9-inch pan.
Sprinkle with chocolate chips.
Bake at 350\u00b0 for 35 to 40 minutes.
Put oil in 9 x 12-inch pan and coat bottom and sides of the pan.
Add cake mix, water, eggs and pudding.
Stir.
Add chocolate chips and stir.
Bake for 25 minutes at 350\u00b0.
Melt butter in cake pan. Combine coconut, sugar, water and nuts.
Smooth into bottom of pan.
Prepare cake by box directions and pour over mixture in cake pan.
Bake at 350\u00b0 for 40 minutes. Turn out in 5 minutes.
Bake cake as directed on box in 9 x 13-inch pan.
Cool completely in pan.
Punch holes in cake with a small birthday candle.
Pour condensed milk evenly over cake (spread with spoon). Take lid off jar of caramel topping and warm topping in microwave, just a little (not hot).
Pour over condensed milk and spread evenly.
Place cake in refrigerator for 15 to 20 minutes. Spread Cool Whip over top of cake and sprinkle with chopped Hershey bar.
Combine non-instant pudding and milk.
Cook over medium heat until mixture comes to a boil.
Remove from heat; add cake mix to pudding.
Beat on medium for 2 minutes.
Spread into greased 9 x 13-inch pan.
Sprinkle nuts and chips over batter.
Bake at 350\u00b0 for 35 to 40 minutes.