Cake Ingredients:
- 15.25 oz. dark chocolate fudge cake mix
- 3.9 oz. instant chocolate pudding mix
- 3 lg. eggs
- 2 tsp. vanilla
- 1 cup chocolate milk chilled
- ½ cup vegetable oil
- ½ cup sour cream
Fudge Layer Ingredients:
- 1 cup hot fudge sauce
Pudding Layer Ingredients:
- 3.9 oz, instant chocolate pudding mix
- 2 cups milk
Whipped Cream Ingredients:
- 2 cups heavy whipping cream
- ¼ cup unsweetened cocoa powder
- ½ cup powdered sugar
Directions:
- To make the cake, preheat the oven to 350 F.
- Spray a 9-by-13-inch baking dish with nonstick spray and set aside.
- In a large bowl, add all the cake ingredients and beat on medium speed until well combined.
- Pour into prepared baking dish and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for approximately 10 to 15 minutes and then poke holes all over it using the end of a wooden spoon or something of similar size and shape.
- For the hot fudge layer, pour 1 cup of hot fudge sauce into a bowl and warm for approx. 20 seconds. Pour it over the cake and let it absorb into the holes, spreading with a spatula to evenly distribute. Place cake into the fridge to completely cool.
- Once the cake has cooled, prepare the pudding layer.
- In a medium bowl, add the instant chocolate pudding mix and 2 cups of milk. Whisk together and immediately pour over the cooled cake.
- Put the cake back in the fridge to set.
- While the cake is setting, put the bowl of your stand mixer or a metal mixing bowl and whisk attachment into the freezer to get them really cold, for about 15 minutes. Remove the mixing bowl and whisk from the freezer.
- Add the heavy cream, cocoa powder and powdered sugar to the chilled bowl and mix on medium-high until stiff peaks form.
- This can take up to 8 to 9 minutes.
- Remove the cooled cake from the fridge and top with the whipped cream, spreading it evenly with a spatula.
