1 (18 ounce) package strawberry cake mix
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package white chocolate candy sprinkles
1 (3 ounce) package chocolate syrup
1 (3 ounce) package instant chocolate pudding mix
1 1/2 cups boiling water
1 egg
1 3/4 cups milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
In a large bowl, whip the cake mix until fluffy. Stir in the pudding mix, sprinkles and chocolate syrup. Beat until well blended. Pour the batter into prepared pan.
Bake in preheated oven for 35 to 40 minutes. Reduce heat to 350 degrees F (175 degrees C) by placing pan in the microwave or in the refrigerator.
Bake for another 10 minutes, or until a toothpick inserted into the center of the cake comes out clean. While it is still warm, remove from oven and let cool completely.
For the frosting: Beat boiling water into the whipped cream until thickened. Gradually beat milk into the cooled whipped cream. Beat in vanilla pudding. Gradually pour pudding mixture over the top of the cake. Refrigerate for at least 3 hours.
To make the frosting: Whip egg until stiff peaks form. Cut in sugar until desired consistency is reached. Stir in milk and pudding mixture. Refrigerate for at least 2 hours, since the frosting will be hard when placed over the cake.