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Easy Chocolate Cake with Cream Filling
This Easy Chocolate Cake with Cream Filling tastes and looks impressive, but it comes together quickly with help from a boxed cake mix, Cool Whip and pudding mix!
Prep Time
30 mins
Cook Time
30 mins
Additional Time
3 hrs
Total Time
4 hrs 5 mins
Servings: 16 slices
Calories: 2446 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 (15.25 oz) box chocolate cake mix, plus additional ingredients called for on the box
- 1 small box instant chocolate pudding, divided
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar, divided
- 1 (8 ounce) container Cool Whip, thawed and divided
- ½ cup cold milk
Instructions
FOR THE CAKE:
- Preheat oven to 350 degrees F. Line two 9-inch round cake pans with parchment and spray with cooking spray. Set aside.
- Prepare the cake batter according to package instructions, adding 1/3 cup of the dry pudding mix to the cake batter. Divide the batter evenly between the two prepared pans and bake according to package instructions.
- Allow cakes to cool in the pans for about 10 minutes; transfer to wire racks to cool completely.
- Once cool, I like to horizontally slice off the rounded tops of each cake with a long serrated knife to make the tops of the cakes flat (this is optional).
Cup of Yum
FOR THE CREAM FILLING:
- Once the cakes are cool, prepare the cream filling.
- In a large bowl, beat together the softened cream cheese and 2 tablespoons of the powdered sugar until smooth and fluffy. Fold in half of the Cool Whip. Spread evenly between the two cakes.
FOR THE FROSTING:
- Whisk together the remaining dry pudding mix, the remaining 2 tablespoons of powdered sugar, and the cold milk until thick and smooth. Gently fold in the remaining Cool Whip. Frost the cake on the top and sides. Garnish the top with sprinkles, if desired. Refrigerate for at least 1 hour (or overnight) before slicing and serving.
Notes
- Make sure that you're using instant chocolate pudding mix. You'll need a small 4-serving box. I use a 3.9 oz box, but if you're using the sugar-free variety, the box will be 0.9 oz. Either option is fine for this recipe.
- Any variety of Cool Whip will work -- regular, lite or sugar-free.
- Pick your favorite chocolate cake mix. Devil's Food, Dark Chocolate, Swiss Chocolate or Chocolate Fudge cake mixes are all fine.
- How to Improve a Box of Cake Mix: I prepared the box of cake mix according to the package instructions (for ease); however, when Shannon sent me her recipe, she shared her instructions for improving the boxed mix. Prepare the cake batter according to package instructions; however, add the 1/3 cup of dry pudding mix, substitute milk for the water called for on the box, use melted butter in lieu of the oil called for on the box, and add 1 extra egg.
- How to store Easy Chocolate Cake: The dessert needs to be refrigerated or the Cool Whip frosting will become too soft and runny. For extended storage in the refrigerator, tent loosely with foil and keep for 3-4 days.
Nutrition Information
Serving
1slice
Calories
244.6kcal
(12%)
Carbohydrates
31.1g
(10%)
Protein
2.3g
(5%)
Fat
6g
(9%)
Saturated Fat
3.7g
(19%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.9g
Cholesterol
8.4mg
(3%)
Sodium
309.3mg
(13%)
Potassium
58.1mg
(2%)
Fiber
0.9g
(4%)
Sugar
17.2g
(34%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 2446
% Daily Value*
| Serving | 1slice | |
| Calories | 244.6kcal | 12% |
| Carbohydrates | 31.1g | 10% |
| Protein | 2.3g | 5% |
| Fat | 6g | 9% |
| Saturated Fat | 3.7g | 19% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.9g | 5% |
| Cholesterol | 8.4mg | 3% |
| Sodium | 309.3mg | 13% |
| Potassium | 58.1mg | 1% |
| Fiber | 0.9g | 4% |
| Sugar | 17.2g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.