15.25ounceChocolate Cake Mixchocolate fudge or devil's food
3Eggs*
½cupCanola Oil* or vegetable oil
1 ¼cupWater*
Mocha Pudding
3.4ounceVanilla Pudding
3teaspoonsInstant Coffee
1tablespoonHot Water
1 ¾cupsMilk
Whipped Topping
1cupWhipping Cream
¼ cupPowdered Sugar
.25ounceDark Chocolate Bar
Instructions
Prepare and bake the cake according to the package directions. Cool the cake on a wire rack when it is done baking.
15.25 ounce Chocolate Cake Mix, 3 Eggs, ½ cup Canola Oil, 1 ¼ cup Water
Put instant coffee granules in a two-cup measuring cup. Add about one tablespoon of hot water to dissolve the granules. Add milk to the coffee to equal 1 ¾ cups.
Add the coffee/milk mixture to the instant pudding and mix according to the package directions. Let the pudding thicken slightly, then pour it over the cake, filling the holes. Place the cake in the refrigerator while making the whipped topping.
3.4 ounce Vanilla Pudding
Beat the cream with an electric mixer until the cream thickens slightly, then gradually sprinkle in the powdered sugar. Continue mixing until a nice consistency starts to form.
1 cup Whipping Cream, ¼ cup Powdered Sugar
Carefully spread the whipped topping over the cake.
Use a vegetable peeler on the chocolate bar to make chocolate shavings. Sprinkle the chocolate over the cake.
.25 ounce Dark Chocolate Bar
Refrigerate the cake for an hour or so. Serve and enjoy!
Cover the cake and store it in the refrigerator.
Notes
*I used Betty Crocker Super Moist Chocolate Fudge cake mix. The oil, water, and eggs listed (and used in the calorie calculations) are per the cake mix that I used. Your may vary slightly. Using Cool Whip in place of fresh whipped topping works just fine!