Chocolate Pudding Cake

This chocolate pudding cake is made in a big pan and will feed a crowd.  The texture was amazing, and it was so moist. It melts in your mouth! It was so yummy and definitely a crowd favorite. 

Recipe Ingredient Notes

To make Chocolate Pudding Cake, you will need the following ingredients:

• Devil’s Food Chocolate Cake Mix, 1 box
• Water
• Vegetable oil
• Eggs
• Milk, divided
• Instant French Vanilla Pudding mix, 1 box
• Instant chocolate pudding mix, 1 box
• Cool Whip Whipped Topping, thawed
• King Size Hershey’s Milk Chocolate Bar, 1

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

• Non-stick Cooking Spray
• Sheet Pan (Large)
• Mixing Bowl (Large)
• Mixing Bowl (Medium)
• Grater

How to make Chocolate Pudding Cake

1. Preheat oven to 325℉.  Grease a 10 x 15 x 1 inch cookie sheet with nonstick cooking spray. 
2. In a large bowl, beat together cake mix, water, oil and eggs until combined.  Pour cake batter into prepared cookie sheet and bake for 18-20 minutes, or until toothpick inserted comes out clean. 
3. Let cool completely. 
4. In a medium sized bowl mix 2 cups milk with French vanilla pudding and whisk for 2 minutes. Set aside.
5. In another medium sized bowl mix 2 cups milk with the chocolate pudding and whisk for 2 minutes.
6. Combine prepared vanilla pudding and chocolate pudding in one large mixing bowl and spread on top of the cake. 
7. Carefully spread Cool Whip on top of the pudding. 
8. Use a grater or vegetable peeler to shave off pieces of the chocolate bar and sprinkle over the top of the cake.
9. Keep refrigerated until ready to serve.

Can you use any Chocolate Cake Mix?

For this recipe, we used Devils Food Chocolate Cake Mix, however, any chocolate cake mix would work with this recipe.

Or if you don’t have any cake mix, you could also make this into a richer dessert, and use a brownie base as well.

We prefer the cake since this dessert is already pretty rich, but a brownie base would also work.

Storage Suggestions

We recommend refrigerating this cake and keeping it in a container, or tightly wrapped up with saran wrap or foil, for the best results. It will be good in the fridge for about 3 days, but recommended you eat the day of making it.

The cake part can get a little soggy if you wait more than two days, but it is still delicious on the third. After that, the cake will slowly kind of fall apart, and not look as appealing (even though I’m sure it would still taste great).

It’s usually gone at the first day in our house, so we never have to worry about leftovers.

We also don’t recommend freezing this recipe. The texture gets a little weird, and thawing makes the cake more soggy.

Enjoy More Delicious Chocolate Cake Recipes

Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.

• Chocolate Caramel Toffee Crunch Cake
• Chocolate Chip Cookie Ice Cream Cake
• Chocolate Peanut Butter Mug Cake 
• Chocolate Pudding Cake Recipe

Chocolate Pudding Cake Recipe

This chocolate pudding cake will feed a crowd. It's covered in creamy pudding and topped with shredded chocolate bar.

ServingServing: 30 Servings

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

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Ingredients

• ▢ 15.25 ounces Devil's Food Chocolate Cake Mix, 1 box
• ▢ 1 cup water
• ▢ ⅓ cup vegetable oil
• ▢ 3 eggs
• ▢ 4 cups milk, divided
• ▢ 3.9 ounces Instant French Vanilla Pudding mix, 1 box
• ▢ 3.9 ounces instant chocolate pudding mix, 1 box
• ▢ 16 ounces Cool Whip Whipped Topping, thawed
• ▢ 2.6 ounces King Size Hershey's Milk Chocolate Bar, 1

Equipment

• Non-stick Cooking Spray
• Sheet Pan (Large)
• Mixing Bowl (Large)
• Mixing Bowl (Medium)
• Grater

Instructions

1. Preheat oven to 325℉.  Grease a 10 x 15 x 1 inch cookie sheet with nonstick cooking spray. 
2. In a large bowl, beat together cake mix, water, oil and eggs until combined.  Pour cake batter into prepared cookie sheet and bake for 18-20 minutes, or until toothpick inserted comes out clean. 
3. Let cool completely. 
4. In a medium sized bowl mix 2 cups milk with French vanilla pudding and whisk for 2 minutes. Set aside.
5. In another medium sized bowl mix 2 cups milk with the chocolate pudding and whisk for 2 minutes.
6. Combine prepared vanilla pudding and chocolate pudding in one large mixing bowl and spread on top of the cake. 
7. Carefully spread Cool Whip on top of the pudding. 
8. Use a grater or vegetable peeler to shave off pieces of the chocolate bar and sprinkle over the top of the cake.
9. Keep refrigerated until ready to serve.

Notes

We recommend refrigerating this cake and keeping it in a container, or tightly wrapped up with saran wrap or foil, for the best results. It will be good in the fridge for about 3 days, but recommended you eat the day of making it.

Nutrition

Calories: 182 kcal · Carbohydrates: 26 g · Protein: 3 g · Fat: 8 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 22 mg · Sodium: 254 mg · Potassium: 135 mg · Fiber: 1 g · Sugar: 18 g · Vitamin A: 106 IU · Vitamin C: 1 mg · Calcium: 85 mg · Iron: 1 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.