Chocolate Cake IV

Chocolate Cake IV

4 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
REB_99
Recipe by  REB_99

“Its an old recipe that my mom has used for years and has always been a favorite of everyone of all ages.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

Directions

  1. 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.
  2. 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.

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Reviews (4)

Rate This Recipe
My4boys
9

My4boys

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 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.

csdodson
4

csdodson

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 tub 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.

Chrissy Fessler
3

Chrissy Fessler

I liked the frosting for this cake but the cake itself was awfully crumbly and tasted odd. Maybe I am just not used to a chocolate jello cake.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 343 cal
  • 17%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 63.1 g
  • 20%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 659 mg
  • 26%

Based on a 2,000 calorie diet

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