Carol’s Chocolate Cake Concoction
For chocolate cake lovers
My friend Carol loves chocolate as much as I do. She came up with her own recipe for this layered chocolate cake, and it is scrumptious. One thing I like about this recipe is that it’s not too rich and not too sweet.
You can make your chocolate cake from scratch or use a cake mix. Bake one cake and let it cool, then slice it in half using dental floss or a knife. I usually put my cake in the refrigerator; it won’t crumble as easily if it is cold. You can also freeze the cake and then cut it when it’s partially thawed.
The How-To
If you’re using a cake mix, use milk instead of water and add 1 1/2 teaspoon of instant coffee grounds to the batter. A friend of Carol’s told her that the coffee helps draw out the chocolate. (You learn something new every day!)
For the inside layers, mix your pudding according to directions. You can use chocolate or mix some vanilla with it. For this recipe, you’d need 1 large box and 1 small box pudding.
Once you have separated your cake into two layers, frost the bottom half, then add a layer of chocolate pudding, then a layer of cool whip, and then a layer of chocolate candy (made into chunks or done in a blender) of your choice. You can use heath bars or butterscotch or chocolate chips
Put the top layer of cake on top of this first layer, then repeat in this order: frosting (icing), pudding, cool whip, and candy.
You can make your own frosting or use store-bought. You can decrease the amount of the frosting if you are afraid this will be too sweet.
Concoction varieties
For added flair or flavor, try a yellow cake mix with pineapple and vanilla pudding. Add crushed Oreo cookies instead of other candy if you’d like. The choices and combinations are endless!
Refrigerate for several hours until ready to serve. Keep this cake refrigerated.
Have fun experimenting and eating it together!
The recipe
Carol's Chocolate Cake Concoction
Ingredients
- 1 chocolate cake mix - use milk instead of water
- 1 1/2 teaspoons instant coffee
- 1 large and 1 small box chocolate pudding
- Milk for the chocolate pudding
- 1 cup chocolate frosting
- Cool whip - 16 ounces total - or less as desired
- Candy of your choice - Butterfinger Heath bars, chocolate or butterscotch chips, etc.
Instructions
- Bake chocolate cake and cool.
- IF using a cake mix, use milk instead of water and add 1 1/2 tsp. instant coffee to the mix
- Slice in half from top to bottom
- Put bottom layer of cake in a pan
- Top with pudding
- Add frosting on top of pudding
- Add cool whip on top of frosting
- Add candy - crumbled or broken bits on top of cool whip
- Repeat layers, starting with the cake, then add the rest of the layers
- Refrigerate for several hours before serving.
- Keep refrigerated after serving.
I am reposting this recipe from several years ago. Enjoy!
