Chocolate Splash Cake – a delicious recipe with Chocolate, cold milk, Topping, white cake, PHILADELPHIA Cream Cheese, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt 3 oz.
2
chocolate as directed on package.
3
Beat pudding mix and milk in medium bowl with whisk 2 min.
4
Stir in melted chocolate.
5
Gently stir in 1 cup COOL WHIP.
6
Cut each cake into 2 layers.
7
Stack on plate, spreading 3/4 cup pudding mixture between each layer.
8
Mix cream cheese and sugar in medium bowl with mixer until well blended.
9
Gently stir in 2 cups COOL WHIP.
10
Spread onto top and side of cake.
11
Microwave remaining 3 oz.
12
chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min.
13
or until chocolate is completely melted and mixture is well blended, stirring after 1 min.
14
Immediately spread over top of cake, letting excess drip down side of cake.
15
Keep refrigerated.
734
kcal
Calories
42
g
Fat
80
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided, 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding, 1 cup cold milk, 4-1/2 cups thawed COOL WHIP Whipped Topping, divided, and more.
Yes, Chocolate Splash Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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