There was a time when my mom would scoff at using a box cake mix. Everything was made from scratch. Everything. These days, not many of us have time to bake from scratch. This cake truly is quick and easy to make, but is extremely moist and tastes like homemade from scratch.
For an extremely easy fail-proof way to make the most amazingly moist cake,
please see my note at the end of the recipe!
First, preheat oven to 350°F (177°C) and line a 9″x13″ baking pan with parchment paper. You can use non-stick baking spray, but I prefer parchment paper because clean-up is so much easier, and it’s less chemicals.
When you add the pudding mix, make sure it’s already *prepared*, as shown in above picture. I make this pudding with whole milk, and it’s really thick. Don’t be alarmed, as this is the right consistency!
Pour batter into prepared pan.
When cake is done, don’t wait for it to cool. If you used parchment, lift out of pan, parchment and all, and wrap in foil.
Let cool in the foil.
When it’s cool, cut cake in half.
Place the first half on plate, add a generous amount of the chocolate whipped topping.
Repeat for second layer.
Drizzle with melted chocolate, or toppings of your choice and enjoy!
So good and so easy!
The chocolate whipped topping is the perfect complement to this cake – not too sweet, not too rich. For the recipe to my chocolate whipped topping, click here. You won’t know the difference with this layered cake. Your family and friends won’t know the difference. Not even my mother. Sorry Mom!
- 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.
- Preheat oven to 350℉ (177℃)
- Line a 9x13 pan with parchment paper, or you can also use two 9” round pans, lined with parchment paper.
- In medium sized bowl, prepare pudding mix with one cup (240ml) whole milk, set aside.
- In large bowl, combine cake mix, eggs, oil, water and vanilla extract. Mix until smooth.
- Add prepared pudding and mix until just combined.
- Bake for 30 minutes if using a 9x13 pan. If using two 9" rounds, bake for 25-28 minutes.
- Insert toothpick to check for doneness. When cake is done, wrap in foil, and let cool. *(see tip below).
- While cake is cooling, make the topping.
- Once cake is cool, cut in half, and place one half of the cake on cake plate.
- Add half of the topping to the first layer.
- Add the second layer of cake and top with the remaining topping.
- Garnish as desired. Store in air-tight container in fridge for up to three days.
The chocolate topping used on this cake tastes so light and refreshing. Not too sweet and so, so good!