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Chocolate Cake Recipe


1 (18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix

1 (3 ounce) package instant chocolate pudding mix

2 cups milk

1 (3 ounce) package instant chocolate pudding mix

2 (3 ounce) packages instant chocolate pudding mix

1 (8 ounce) can crushed pineapple juice


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.

In a large bowl, stir together cake mix and vanilla pudding mix. Beat in the milk and pudding mix; stir into the batter. Stir in the crushed pineapple juice. Pour batter into prepared pans.

Bake in the preheated oven for 45 minutes. Cool completely before frosting with chocolate pudding. Frost with chocolate pudding or another flavor of chocolate pudding.


Jady7905 writes:

⭐ ⭐ ⭐ ⭐ ⭐

It is his (George's) favorite dessert so I thought I'd better give it a try. I used two 8-oz. packages of FILLING Quarter since that is what I had around. I also reduced the butter by 1/2 and cake mix by 1/2, instead of using the cream of mushroom or the like. I didn't get a chance to comment on the cake-making as I did have to bake it for 35 minutes and had to cut the cake into shapes to eat in the carboy. All in all, a good recipe with variations... I like spicy food, so instead of sriracha I put the chili powder in my hot chili garlic cakes and instead of shredded chicken, I put chicken thighs. You decide if it is too spicy or not. I have added parsley and paprika to it but that is just personal preference. I will for sure try it
Richil writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was easy and turned out wonderfully. No other cakes do what these do and they're pretty hungry after you add the dry ingredients. I liked that they were easy to make and were sweet not too sweet. I may add some dry cherries next time. These are definitely in the future for me!