Chocolate! Chocolate! Chocolate! Cake Recipe by Adam Janowski
Cooking Instructions 1hour plus waiting times 1 Preheat oven to 350 degrees. 2 Spray a 15-inch by 10-inch pan with baking spray. 3 Mix the chocolate cake mix according to directions on the box. Pour cake batter into pan. 4 Bake for 20 minutes. Remove cake from oven and use a toothpick to check for doneness. The toothpick should come out clean. Do not overbake. 5 Use the handle of a wooden spoon or a large straw to poke holes into the cake; set aside. 6 Pour 1 packet (about 2 1/2 teaspoons) gelatin into a cup. Add 2 tablespoons of cool water. Stir gently to be sure all of the gelatin is wet. Set aside 7 In a mixing bowl, combine 1 packet of the instant chocolate pudding mix with 3 cups of cold milk. Stir gently. 8 Heat 1/2 cup milk until warm, but not hot. Add gelatin and whisk until gelatin is dissolved. 9 Using a mixer beat the chocolate pudding with the milk and gelatin for at least 2 minutes. Pudding mixture should begin to thicken. Once the pudding is thickened, spoon it evenly over the cake, then place cake in the refrigerator to chill for an hour. 10 Prep second packet of gelatin in the same way as the first. 11 In a large mixing bowl, beat together the other box of pudding mix, powdered sugar and remaining 1 and 1/2 cup of milk. 12 Using a mixer beat the chocolate pudding with the milk and gelatin for at least 2 minutes. Pudding mixture should begin to thicken. Fold in the whipped topping then spread evenly over the cake. 13 Refrigerate the cake for at least 4 hours before serving. Better yet, let it chill overnight. 14 Optional: Top the cake with canned whip cream and add chocolate shavings or mini chocolate chips on top. 1 Preheat oven to 350 degrees. 1 Preheat oven to 350 degrees. 2 Spray a 15-inch by 10-inch pan with baking spray. 2 Spray a 15-inch by 10-inch pan with baking spray. 3 Mix the chocolate cake mix according to directions on the box. Pour cake batter into pan. 3 Mix the chocolate cake mix according to directions on the box. Pour cake batter into pan. 4 Bake for 20 minutes. Remove cake from oven and use a toothpick to check for doneness. The toothpick should come out clean. Do not overbake. 4 Bake for 20 minutes. Remove cake from oven and use a toothpick to check for doneness. The toothpick should come out clean. Do not overbake. 5 Use the handle of a wooden spoon or a large straw to poke holes into the cake; set aside. 5 Use the handle of a wooden spoon or a large straw to poke holes into the cake; set aside. 6 Pour 1 packet (about 2 1/2 teaspoons) gelatin into a cup. Add 2 tablespoons of cool water. Stir gently to be sure all of the gelatin is wet. Set aside 6 Pour 1 packet (about 2 1/2 teaspoons) gelatin into a cup. Add 2 tablespoons of cool water. Stir gently to be sure all of the gelatin is wet. Set aside 7 In a mixing bowl, combine 1 packet of the instant chocolate pudding mix with 3 cups of cold milk. Stir gently. 7 In a mixing bowl, combine 1 packet of the instant chocolate pudding mix with 3 cups of cold milk. Stir gently. 8 Heat 1/2 cup milk until warm, but not hot. Add gelatin and whisk until gelatin is dissolved. 8 Heat 1/2 cup milk until warm, but not hot. Add gelatin and whisk until gelatin is dissolved. 9 Using a mixer beat the chocolate pudding with the milk and gelatin for at least 2 minutes. Pudding mixture should begin to thicken. Once the pudding is thickened, spoon it evenly over the cake, then place cake in the refrigerator to chill for an hour. 9 Using a mixer beat the chocolate pudding with the milk and gelatin for at least 2 minutes. Pudding mixture should begin to thicken. Once the pudding is thickened, spoon it evenly over the cake, then place cake in the refrigerator to chill for an hour. 10 Prep second packet of gelatin in the same way as the first. 10 Prep second packet of gelatin in the same way as the first. 11 In a large mixing bowl, beat together the other box of pudding mix, powdered sugar and remaining 1 and 1/2 cup of milk. 11 In a large mixing bowl, beat together the other box of pudding mix, powdered sugar and remaining 1 and 1/2 cup of milk. 12 Using a mixer beat the chocolate pudding with the milk and gelatin for at least 2 minutes. Pudding mixture should begin to thicken. Fold in the whipped topping then spread evenly over the cake. 12 Using a mixer beat the chocolate pudding with the milk and gelatin for at least 2 minutes. Pudding mixture should begin to thicken. Fold in the whipped topping then spread evenly over the cake. 13 Refrigerate the cake for at least 4 hours before serving. Better yet, let it chill overnight. 13 Refrigerate the cake for at least 4 hours before serving. Better yet, let it chill overnight. 14 Optional: Top the cake with canned whip cream and add chocolate shavings or mini chocolate chips on top. 14 Optional: Top the cake with canned whip cream and add chocolate shavings or mini chocolate chips on top. 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