Ingredients
Scale
- 15.25 ounces chocolate fudge cake mix
- 1 Tablespoon instant espresso powder
- 14 ounces sweetened condensed milk
- 3.4 ounces instant vanilla pudding mix
- 3.9 ounces instant chocolate pudding mix
- ½ cup whole milk
- 8 ounces Cool Whip (thawed)
- Optional: mini chocolate chips or chocolate shavings
Instructions
- Preheat the oven according to cake mix instructions and prepare the cake batter with the chocolate fudge mix and instant espresso powder.
- Bake in a 9×13 inch pan as directed on the box; let cool completely after baking.
- Poke holes all over the top of the cooled cake using the handle of a wooden spoon.
- In a bowl, combine sweetened condensed milk, vanilla pudding mix, and half of the sweetened liquid until thickened slightly; pour into poked holes.
- Mix chocolate pudding, whole milk, and remaining liquid until thickened; gently fold in thawed Cool Whip.
- Spread the topping evenly over the cake and chill for at least one hour before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg