Added to shopping list. Go to shopping list.
Original recipe yields 16 servings (16 to 20 servings)
- Prepare and bake the cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool on a wire rack.
- Meanwhile, prepare pudding according to package directions; pour into a 13-in. x 9-in. x 2-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.
- © 2002 Reiman Media Group, Inc.
ReviewsRead all reviews 3
This recipe is extremely easy and delicious. I used two packets of pudding. It just didn't seem like one was enough so I mixed up a second pack and poured that over the cake, then added another ...