Chocolate Whipped Cream Cake
This chocolate pudding whipped cream cake is light, delicious, not too sweet, and best of all - a low effort crowd favorite. This recipe makes 2 cakes, with about 12 small slices in each. Enjoy!
Ingredients
Cake
- 1 box your favorite chocolate cake mix plus any ingredients required according to box instructions - water, oil, eggs
Pudding Filling
- 1 box Jello chocolate pudding mix 5.9 oz
- 1 cup milk
- 1 container Cool Whip 8 oz
Toppings
- 4-6 bars Heath candy more/less depending on personal preference
- 1 can Reddi Whip
Instructions
Cake
- Grease pans and prepare cake according to box instructions. Divide batter evenly into both pans (if using pampered chef flan pans).
- Once baked, let cool completely.
Pudding Filling
- Once cakes are completely cooled, whisk Jello pudding mix with 1 cup milk until smooth. (For context, this is 1/2 of the milk required on the box instructions.)
- Using a spatula, gently fold in the cool whip until fully combined and no more streaks appear.
- Flip the cakes onto their own plate/platter, and add pudding filling to inside. Try to divide evenly, but no exact measurements necessary. Keep chilled until ready to serve.
Topping
- Crush your Heath bars for topping.
- Once ready to serve, decorate with Reddi Whip and crushed Heath bars.
Notes
See above in the blog for tips!