Triple Layer Chocolate Cake – a delicious recipe with cake mix, Chocolate, butter, icing sugar, milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F.
2
Line 3 (9-inch) round pans with parchment paper; spray with cooking spray.
3
Prepare cake mix according to package directions, adding dry pudding mix.
4
Pour into prepared pans; bake 22 to 25 min.
5
or until toothpick inserted in centres comes out clean.
6
Cool cakes in pans, 10 min.
7
; remove to wire racks.
8
Cool completely.
9
Microwave 3 oz.
10
chocolate in microwaveable bowl on MEDIUM 1-1/2 min.
11
; stir after 1 min.
12
until completely melted.
13
Beat butter and chocolate in medium bowl with mixer until well blended.
14
Add icing sugar, milk and vanilla; beat until smooth.
15
Stack cake layers on plate; spreading 1/2 cup frosting between each layer.
16
Spread remaining frosting onto top of cake.
17
Make chocolate curls with remaining chocolate; sprinkle over cake.
922
kcal
Calories
40
g
Fat
138
g
Carbs
4
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 pkg. (2-layer size) devil's food cake mix, 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding, 4 oz. Baker's Semi-Sweet Chocolate, divided, 1/3 cup butter, softened, and more.
Yes, Triple Layer Chocolate 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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