Never Enough Chocolate Cake Recipe
Servings: 8
Ingredients
- 1 box Duncan Hines butter chocolate cake mix
- 1 (3 ounce) pkg. instant chocolate pudding mix
- 1 can chocolate syrup
- 1 (12 ounce) carton Cold Whip
- Pecans & maraschino cherries (opt.)
Directions
- Mix cake as directed and bake in 13"x9"x2" pan. While cake is cooling, take pudding mix, put in qt jar, mix as directed. Shake real good. Put in refrigerator. Let cake cool. Slice in half lengthwise. Take top off. Put 1/2 of chocolate pudding mix on cake, then 1/2 of Cool Whip. Then drizzle real good with chocolate syrup. Put the other layer, then repeat pudding, Cool Whip and syrup. I decorate the top with pecans and cherries. Keep in refrigerator.Keep a sheet cake in freezer, add in Cool Whip, pudding and syrup for a quick 15 min dessert.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 8 servings | |
| Calories 331 | |
| Calories from Fat 60 | 18% |
| Total Fat 6.66g | 8% |
| Saturated Fat 5.3g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 119mg | 5% |
| Potassium 223mg | 6% |
| Total Carbs 65.54g | 17% |
| Dietary Fiber 2.3g | 8% |
| Sugars 49.72g | 33% |
| Protein 3.04g | 5% |
