Chocolate Pudding Cake I

4.5
(33)

This is a very quick and simple no bake dessert cake. I've been making it for years without a written recipe. I have also tried it with different flavors such as Coconut/Pineapple. This recipe lends itself well to experimentation. Note: If desired, chopped nuts may be added to the pudding before spreading over cake, or may be sprinkled over the top of the pudding before adding the whipped topping layer.

2
2
Servings:
24
Yield:
1 - 9x13 inch pan

Ingredients

  • 1 (10 inch) angel food cake

  • 1 (5.9 ounce) package instant chocolate pudding mix

  • 1 (8 ounce) container frozen whipped topping, thawed

  • 1 (1.55 ounce) bar milk chocolate

Directions

  1. Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).

  2. Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.

  3. Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.

  4. Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.

  5. Chill until ready to serve, at least one hour.

Nutrition Facts (per serving)

102 Calories
3g Fat
17g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 102
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 207mg 9%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 2%
Total Sugars 8g
Protein 1g
Calcium 25mg 2%
Iron 0mg 1%
Potassium 38mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love