Chocolate cake...Yummy!!

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."
INGREDIENTS:
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
DIRECTIONS:
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.
ALL RIGHTS RESERVED © 2005 Allrecipes.com
Printed from Allrecipes.com 7/10/2006