This cake screams delicious. The paring of a chocolate pudding cake with a cream cheese and whipped cream blend filling, all topped with a milk chocolate icing makes this the perfect Bundt cake for the upcoming holidays.
|A slice of Heaven|
1 box Pillsbury chocolate cake mix (with pudding in the mix)
1 small box Jello brand chocolate instant pie filling
1 can Pillsbury milk chocolate frosting
2 Tbl water
1 1/4 cup powdered sugar1 tsp vanilla
1 8 ounce Philadelphia cream cheese
1 8 ounce Kraft Cool Whip
Prepare cake according to directions. Mix in package of chocolate instant pudding and mix well. Batter will be stiff, add 2 tablespoons of water and finish mixing.
Pour batter into prepared bundt pan and bake according to directions.
While cake is baking prepare filling.
Beat cream cheese with powdered sugar and vanilla with mixer until smooth and fluffy. Fold in Cool whip until well blended. Set aside.
When cake is done, remove from oven and place on wire rack. Take a knife and run it along the outside of the cake to prevent sticking.
Invert cake onto a plate and cool completely.
Using a sharp knife, slice cake evenly from side to side. Gently separate the top half of the cake from the bottom half and set aside.
Spread filling evenly on bottom half of cake and gently replace top half.
Completely frost entire cake with milk chocolate frosting.