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  • Never Enough Chocolate Cake

    0 votes
    Never Enough Chocolate Cake
    Servings: 8
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 1 box Duncan Hines butter chocolate cake mix
    • 1 (3 ounce) pkg. instant chocolate pudding mix
    • 1 can chocolate syrup
    • 1 (12 ounce) carton Cold Whip
    • Pecans & maraschino cherries (opt.)

    Directions

    1. Mix cake as directed and bake in 13"x9"x2" pan. While cake is cooling, take pudding mix, put in qt jar, mix as directed. Shake real good. Put in refrigerator. Let cake cool. Slice in half lengthwise. Take top off. Put 1/2 of chocolate pudding mix on cake, then 1/2 of Cool Whip. Then drizzle real good with chocolate syrup. Put the other layer, then repeat pudding, Cool Whip and syrup. I decorate the top with pecans and cherries. Keep in refrigerator.Keep a sheet cake in freezer, add in Cool Whip, pudding and syrup for a quick 15 min dessert.

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