¾ cup cold butter or margarine
1 pkg (18 ¼ ounces) chocolate cake mix
1 egg, lightly beaten
1 pkg (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
4 cups whipped topping, divided
3 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
chocolate curls for garnish
In a bowl, cut butter into cake mix until crumbly. Add egg and mix well with electric mixer. Press into a greased 9x13 baking dish. Bake at 350° for 15-18 minutes or until set. Cool completely on wire rack. In a small mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1 cup of whipped topping. Carefully spread over the crust; refrigerate. In a bowl, whisk the milk and pudding mix for 2 minutes; let stand until slightly thickened. Spread over the cream cheese layer. Top with the remaining whipped topping. Refrigerate for 2 hours before cutting. Garnish with chocolate curls. Refrigerate leftovers. Yield: 12 servings.
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