Triple-Chocolate Layer Cake

100 16 servings, 1/16 recipe (116 g) each
Recipe By
Reviews
Prep Time
25
min.
Total Time
1
hr.
40
min.
Servings

16 servings, 1/16 recipe (116 g) each

What You Need

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Make It

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  • Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix and coffee into batter before pouring into prepared pans. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
  • Meanwhile, melt white and dark chocolates (separately) as directed on packages. Drop spoonfuls of chocolates alternately onto parchment-covered rimmed baking sheet; swirl gently with knife. Freeze 15 min. or until firm.
  • Beat cream cheese, milk and vanilla in medium bowl with mixer until blended. Gradually beat in sugar. Gently stir in Cool Whip.
  • Cut each cake horizontally in half to form 2 layers. Stack layers on plate, spreading 1 cup Cool Whip mixture onto each of the first 3 layers to 1 inch of edge. Spread top with remaining Cool Whip mixture.
  • Break chocolate into 1- to 2-inch pieces; stand in Cool Whip mixture on top of cake.

Size Wise

Dessert can be part of a balanced diet but remember to keep tabs on portions.

Special Extra

For more great tips on making chocolate bark, check out our video and recipe for Chocolate Cookie Bark.

How to Store

Keep frosted cake refrigerated.

Servings

  • 16 servings, 1/16 recipe (116 g) each

Nutritional Information

Serving Size 16 servings, 1/16 recipe (116 g) each
AMOUNT PER SERVING
Calories 420
% Daily Value
Total fat 25g
Saturated fat 12g
Cholesterol 65mg
Sodium 480mg
Carbohydrate 49g
Dietary fibre 2g
Sugars 34g
Protein 6g
   
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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