Ingredients
Cooking spray
2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. cocoa powder
3 tsp. powdered espresso
1 1/2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. kosher salt
2 large eggs
1/2 c. vegetable oil
1 c. milk
1 tsp. pure vanilla extract
1 c. boiling water
1 (3.8-oz.) box JELL-O Chocolate Pudding Mix
2 c. milk
9 maraschino cherries, for garnish
1 (4-oz.) bar BAKER’S Semi-Sweet Chocolate
1 1/2 (8-oz.) containers COOL WHIP, thawed
Preparation
Step 1Make cake: Preheat oven to 350º and spray 9”-x-13” baking pan with cooking spray. Step 2In a large bowl, whisk together dry ingredients and set aside. Step 3In a medium bowl, whisk together eggs, oil, milk, and vanilla extract. Pour wet ingredients into dry and whisk to combine. Quickly whisk in the boiling water, the mixture will be very thin. Step 4Pour the batter into the prepared pan and bake for 35-40 minutes. Step 5Poke cake all over with the handle of a wooden spoon. In a small bowl, whisk together the pudding mix and milk for 2 minutes until it’s smooth. Pour pudding into holes of the warm cake. Step 6Make frosting: In a microwave-safe bowl, break up ¾ of chocolate bar into pieces and microwave on high for 20 seconds. Stir chocolate and continue to microwave in 20-second increments until melted. Step 7Fold melted chocolate into 1 container of Cool Whip. Spread the chocolate frosting evenly over cake and refrigerate for at least 2 hours. Step 8Using a peeler, shave remaining ¼ bar of chocolate. When ready to serve the cake, spread more Cool Whip in the center of the frosted cake and decorate with chocolate shavings. Garnish with maraschino cherries.
Have you made this yet? Let us know how it went in the comments below! Sponsored by COOL WHIP
