1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant chocolate pudding mix
1 cup milk
1/2 cup vegetable oil
2 eggs
1 cup shortening
1 cup HERSHEY'S KISSES Milk Chocolate Chiffon Frosting
2/3 cup HERSHEY'S Milk Chocolate Strips
Prepare the icing according to package directions. In a large bowl, cream together the shortening cream cheese and 1 cup chocolate pudding until smooth. Add the milk and oil ingredients and beat until smooth. Add eggs and chocolate stripes and beat until well blended.
Fold 1/2 cup of the whipped topping into the creamed/cream mixture; pour mixture into the cake layers. Chill cake in refrigerator until ready to use. Spread remaining cream mixture evenly over the frosting until room temperature.
This is a great cake for the holidays b/c it is so light and super easy to make. I did make my own frosting (from this site) and used a dark chocolate frosting and only needed 2 oz of butter. I didn't put the icing on the cake yet, but it turned out so easy to do. I'll be making this again for sure.
Had the cake mix, so i took the recipe, and chilled it. Then i mixed the dry ingredients in my stand mixer, and beat it with my egg white unit. Then I poured it in a 9x13 cake pan, stacked it on top of each other, basted it with chocolate chips, and melted the butter in. The left over melted chocolate chips were a great texture and good to eat. I cheated and bought the dry ingredients from an online vendor, and still turned out great.
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