Quick and Easy Chocolate Layered Cake with Chocolate Whipped Topping
Prep time
Cook time
Total time
Recipe type: dessert
Serves: 12
  • 1 15.25 oz. pkg. (432g) Duncan Hines Devil’s Food cake mix
  • 2 large eggs
  • ¼ cup (60ml) vegetable oil
  • ¾ cup (180ml) water
  • 1½ tablespoons vanilla extract
  • 1 3.9oz. (110g) pkg. chocolate pudding mix, prepared with one cup (240ml) of whole chocolate milk.
  1. Preheat oven to 350℉ (177℃)
  2. Line a 9x13 pan with parchment paper, or you can also use two 9” round pans, lined with parchment paper.
  3. In medium sized bowl, prepare pudding mix with one cup (240ml) whole milk, set aside.
  4. In large bowl, combine cake mix, eggs, oil, water and vanilla extract. Mix until smooth.
  5. Add prepared pudding and mix until just combined.
  6. Bake for 30 minutes if using a 9x13 pan. If using two 9" rounds, bake for 25-28 minutes.
  7. Insert toothpick to check for doneness. When cake is done, wrap in foil, and let cool. *(see tip below).
  8. While cake is cooling, make the topping.
To assemble:
  1. Once cake is cool, cut in half, and place one half of the cake on cake plate.
  2. Add half of the topping to the first layer.
  3. Add the second layer of cake and top with the remaining topping.
  4. Garnish as desired. Store in air-tight container in fridge for up to three days.
Garnish ideas: melted chocolate drizzle, fresh berries, chocolate shavings, sprinkles, chopped nuts, whipped cream.
*Tip - With most cakes I make, I don’t let it cool on a wire rack or in the pan. Immediately remove from pan when it is still hot and wrap in aluminum foil. This seals in the heat and the moisture goes right back into the cake. Your family and friends will never know this was a box mix!
Recipe by The Pastry Palette at http://thepastrypalette.com/quick-and-easy-chocolate-layered-cake/