The Bomb – a delicious recipe with containers, instant chocolate, cake mix, water, vegetable oil, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake cake according to directions using the water, eggs and oil listed in the ingredients above in 2- 8 inch round pans.
2
After cakes have cooled, place 1 in the bottom of a very large (preferably clear) glass bowl or trifle bowl.
3
Mix 1 box of pudding (do 1 box at a time) with 2 of the cups of milk. (I usually cut a couple of tablespoons of milk from each box to assure that it sets up properly). Pour over the cake in bottom of the bowl.
4
Spread 1 container of cool whip over pudding layer.
5
Place second cake on whip cream.
6
Mix second box of pudding and pour over the cake.
7
Spread second container of cool whip over pudding.
8
Break heath bar ( freezing first helps) and sprinkle evenly over top (can substitute mini chocolate chips or chocolate shavings).
731
kcal
Calories
53
g
Fat
43
g
Carbs
20
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 8 ingredients. The key ingredients include: 2 (8 ounce) containers Cool Whip, 2 (4 ounce) boxes instant chocolate pudding mix, 1 (18 1/4 ounce) box fudge cake mix, I use Duncan Hines, 1 1/3 cups water, and more.
Yes, The Bomb 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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