Chocolate-Orange Punch Bowl Cake

 

1

box Betty Crocker® SuperMoist® devil's food cake mix

Water, vegetable oil and eggs as called for on cake mix box

4

cups milk

4

teaspoons grated orange peel

2

boxes (4-serving size each) vanilla instant pudding and pie filling mix

1

cup chocolate-flavor syrup

2

cans (15 oz each) mandarin orange segments, drained

1

container (8 oz) frozen whipped topping, thawed

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• 2 Make and bake cake mix as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
• 3 Meanwhile, in large bowl, mix milk and orange peel. With whisk, beat pudding mix into milk mixture about 2 minutes or until blended.
• 4 Cut or tear cooled cake into 1-inch pieces. Arrange half of pieces in 3 1/2-quart glass serving bowl, cutting pieces to fit shape of bowl. Drizzle 1/2 cup of the chocolate syrup over cake; spread with 2 cups of the pudding. Reserve 1/2 cup orange segments for garnish; arrange remaining orange segments over pudding. Add remaining cake pieces. Top with remaining chocolate syrup, remaining pudding and the whipped topping. Cover; refrigerate at least 2 hours until chilled.
• 5 Garnish dessert with reserved orange segments. Store covered in refrigerator up to 8 hours.