Ingredients

The following ingredients have 4 Servings
  • 1 Box Betty Crocker Triple Chocolate Fudge cake mix (prepared and baked.)
  • 1 box chocolate fudge instant pudding (4-serving size)
  • 2 cups non-dairy milk or milk
  • 1 tub of chocolate fudge frosting

Instruction

  • Heat oven to 350°F (325°F for dark or nonstick pan).
  • Bake cake in a 9 x 13 pan, using vanilla unsweetened almond milk or water, vegetable oil and eggs as boxed recipe states.
  • While cake is still warm, poke cake every 1/2 inch with handle of wooden spoon.
  • In medium bowl, using mixer, beat pudding mix and milk for a minute or two.
  • Pour pudding evenly over cake.
  • Place cake in fridge for 30 minutes.
  • Put chocolate frosting (leave in tub) and microwave 20-30 seconds or until it's just melted. Stir and pour on top of pudding layer and place cake back into the refrigerator.
  • Refrigerate about 2 hours or until chilled.
  • Store loosely covered in refrigerator.
  • Add whipped topping for an added treat!