| 1 | box Betty Crocker® SuperMoist® chocolate fudge cake mix |
| Water, vegetable oil and eggs called for on cake mix box |
| 1 | box (4-serving size) milk chocolate instant pudding and pie filling mix |
| 2 | cups cold milk |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). |
| 2. | Make and cool cake as directed on box for 13x9-inch pan. |
| 3. | Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with wire whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator. |
| Follow High Altitude cake mix directions for 13x9-inch pan. |
|
| To make this cake more special, top with whipped cream and chopped toasted nuts or a scoop of fudge swirl ice cream. |
|
| You can use a 4-serving-size package of chocolate fudge instant pudding and pie filling mix instead of the chocolate. |
Nutrition Information:
330 ( 130); 14g ( 3 1/2g, 1/2g); 55mg; 490mg; 44g ( 1g, 29g); 5g 4%; 0%; 10%; 8% 1 1/2 ; 1 1/2 ; 0 ; 2 1/2 3