Monday, July 10, 2006

Chocolate cake...Yummy!!

Tale of Two Sisters and Their Kitchens | Chocolate Cake

If you know me, you know I love to cook/bake for gatherings. Jeff and I had dinner with some friends the other night, and I offered to make dessert.
I wanted something cool and summery and found this recipe on All Recipes. It turned out delicious.
The recipe is below. It yields a 9x13 cake, but I didn't need one that large. I divided the cake batter into a round cake, and 12 cupcakes. Also, I used strawberry gelatin. I needed to modify the frosting a bit because my grocery store didn't have the whipped topping mix. Instead, I used frozen whipped topping i.e. Cool Whip (R). I mixed it with the chocolate pudding and added some milk to help with the consistency.

Chocolate Cake IV
Submitted by: REB Rated: 4 out of 5 by 2 members
Prep Time: 20 Minutes Cook Time: 35 Minutes
Ready In: 55 Minutes Yields: 12 servings
"Use any flavor of gelatin to compliment this refreshing chocolate version of the poke cake. Serve it straight from the freezer."

  • 1 (18.25 ounce) package
  • chocolate cake mix
  • 1 (3 ounce) package fruit
  • flavored gelatin mix
  • 1 cup boiling water
  • 1/2 cup cold water
  • 2 (3.9 ounce) packages instant
  • chocolate pudding mix
  • 2 (1.3 ounce) envelopes
  • whipped topping mix
  • 3 cups cold milk

1. Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with a fork. Make gelatin with 1 cup of boiling water, then stir in cold water. Slowly pour liquid gelatin over hot cake. Cool cake completely in the freezer before frosting.
2. To make the frosting: Using an electric mixer, beat together the instant pudding, whipped topping and milk until thickened. Pour over completely cooled cake. Keep cake in freezer until ready to serve.

Printed from 7/10/2006

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