What's Trending

Chocolate-Orange Punch Bowl Cake

Name: Chocolate-Orange Punch Bowl Cake
Prep time: 25 min
Total time: 4 h 5 min
Yield: 16
Ingredients: 1 box (15.25 oz) Betty Crocker™ Super Moist™ 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

(119)

0 Questions

Save Recipe

New Personalized Recipes Just for You - Take the Quiz Now

Prep 25 min
Total 4 hr 5 min
Servings 16

Save
Print
Pinterest
Facebook
Email

Ready to Make?

Save
Shop
Share
Keep Screen On

Looking for a crowd-size dessert your friends with love? Chocolate cake, pudding and whipped cream in a bowl is hard for anyone to resist!

By Betty Crocker Kitchens

Updated Aug 5, 2011

Ingredients

1 box (15.25 oz) Betty Crocker™ Super Moist™ 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

Make With

Betty Crocker Cake Mix

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
Do you like the flavor of white chocolate? Use white chocolate instant pudding and pie filling mix instead of vanilla.
tip 2
If you don't have a bowl big enough to hold this crowd-size dessert, two smaller bowls will work just as well.
tip 3
For an extra-special treat, decorate with chocolate-dipped orange segments. Dip half of each orange segment into melted chocolate and place on a waxed paper-covered cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Just before serving, arrange dipped oranges on top of dessert.

Nutrition

360 Calories, 13g Total Fat, 5g Protein, 57g Total Carbohydrate, 38g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 360

Calories from Fat: 120

Total Fat: 13g; 20%

Saturated Fat: 5g; 26%

Trans Fat: 0g

Cholesterol: 45mg; 15%

Sodium: 460mg; 19%

Potassium: 270mg; 8%

Total Carbohydrate: 57g; 19%

Dietary Fiber: 2g; 8%

Sugars: 38g

Protein: 5g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 10%; 10%

Calcium: 15%; 15%

Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.