Description
A moist chocolate cake with a fluffy cream filling and light chocolate frosting. This easy recipe is creamy and irresistible, perfect for any occasion.
Ingredients
Scale
- 1 (15.25 oz) box chocolate cake mix, plus additional ingredients called for on the box
- 1 small box instant chocolate pudding, divided
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar, divided
- 1 (8 ounce) container Cool Whip, thawed and divided
- 1/2 cup cold milk
- Optional: Chocolate chips, fresh berries, sprinkles
Instructions
- Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper and spray with cooking spray.
- Prepare cake batter according to package instructions, adding 1/3 cup dry pudding mix for extra moisture and flavor. Divide batter evenly between the pans.
- Bake according to cake mix instructions. Let cakes cool in pans for 10 minutes before transferring to wire racks.
- Slice off rounded tops with a serrated knife to create flat, even layers, if desired.
- To make the cream filling, beat softened cream cheese and 2 tablespoons powdered sugar until smooth. Gently fold in half of the Cool Whip. Spread this filling evenly between the two chocolate cake layers.
- To prepare the frosting, whisk together the remaining dry pudding mix, 2 tablespoons powdered sugar, and cold milk until thick. Fold in the remaining Cool Whip. Frost the top and sides of the cake. Garnish with sprinkles if desired.
- Chill the cake for at least 1 hour, or preferably overnight, to allow flavors to set before slicing and serving.
Notes
- For a richer taste, drizzle with chocolate ganache before serving.
- Add chocolate chips to the batter for extra decadence.
- Fresh raspberries or strawberries can be added between the layers for a fruity twist.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 42g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg