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Chocolate Pudding Cake I Recipe

Recipe by: LMDINCO

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
  • 2Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
  • 3Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
  • 4Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
  • 5Chill until ready to serve, at least one hour.
Ingredients
  • 24 servings
  • 102 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    102
    5%
  • Fat:
    3.1
    5%
  • Carbs:
    17.4
    6%
  • Protein:
    1.2
    2%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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