Chocolatey Pudding Cake

I made this cake for my husband on Father’s Day. It’s one of the only desserts he will get excited about and oh boy, am I excited to share it with you. First off, if you’ve ever eaten at Gandolfo’s or Ernie’s Sports Deli in Utah then you know about the lovely slices of chocolate cake they have in there refrigerated case. What makes these slices of cake special is the wonderful chocolate mousse topping. My brother Jason asked for the recipe awhile back and they kindly gave it to him. The topping has Cool-Whip in it and I usually balk at recipes that call for it, but it’s the difference maker here, trust me. As for the cake, I have added a few things to the batter to make it more moist and chocolatey. Enjoy!

Recipe:

1 Devil’s Food box cake mix

2 chocolate instant pudding packages, the smaller packages: 3.9 oz (1 for the cake, 1 for the topping)

3 eggs

1/2 cup vegetable oil (I used canola oil)

3/4 cup water

1 cup sour cream (I used Daisy brand light)

Cool Whip, 8 oz container

2 cups cold chocolate milk (use vitamin D)

Mix the cake mix, 1 pudding package, eggs, oil, water, and sour cream in a medium bowl with a hand mixer. Mix at high speed for 2 minutes until it is smooth and combined. Pour batter into a 9x13 inch baking pan. I like to use one of these, so I can cover and refrigerate the finished product with ease. Smooth batter evenly. Bake at 350 degrees for 40-45 minutes. When toothpick comes out clean, the cake is done. Cool completely on a wire rack.

Preparation for topping: With the wire whip attachment of your hand mixer, mix 1 pudding package, 2 cups cold chocolate milk. Whip for 2 minutes. Now whip in Cool-Whip. Whip until Cool-Whip is all combined and there are no traces of it.

When cake is cooled, pour your moussey pudding over the cake. Smooth evenly with a rubber scraper. You could serve the cake right now, but I like to refrigerate mine for at least a 1/2 hour before serving. Any leftovers must be refrigerated. Enjoy!