Chocolate Cake IV4 Reviews
- Prep: 20 min
- Cook: 35 min
- Ready In: 55 min
“Its an old recipe that my mom has used for years and has always been a favorite of everyone of all ages.” - by REB_99
Original recipe yields 1 - 9x13 inch pan
- Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with a fork. Make gelatin with 1 cup of boiling water, then stir in cold water. Slowly pour liquid gelatin over hot cake. Cool cake completely in the freezer before frosting.
- To make the frosting: Using an electric mixer, beat together the instant pudding, whipped topping and milk until thickened. Pour over completely cooled cake. Keep cake in freezer until ready to serve.
Amount Per Serving (12 total)
- 343 cal
- 8.3 g
- 63.1 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"A lot of the flavor of this cake will depend on what flavor Jell-O you use. If your not that keen on orange or simply think that orange Jello-O would not taste good with chocolate cake, then don't use..." See more that flavor. I used Black Berry Fusion Jell-O and I found the flavors went very well together. The Jell-O keeps the cake super moist and unlike another reviewer, I didn't have a problem with the cake crumbling. We also really liked the frosting."
"This cake turned out fabulous! I made it for a dinner party, and everyone was impressed. It was very moist and melted in your mouth. My grocery store didn't have the whipped topping mix, so I used a ..." See moretub of frozen whipped topping (Cool Whip(R)). I still mixed it with the chocolate pudding, and just added a bit of milk to help with the consistency. Also, I didn't need such a large cake for the small dinner party, so I split the cake into 1 one cake and 12 cupcakes."
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