1 (19.8 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
4 cups boiling water
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour large cake pans.
In a large bowl, mix together cake mix, pudding mix, boiling water, and cream cheese. Beat until smooth and pour mixture into prepared pans.
Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan.
To Make Cream Cheese Frosting: In a large bowl, mix cream cheese until smooth. Beat egg whites into cream cheese mixture. Fold together 1/4 cup of whipped topping and 1/8 cup chocolate syrup.
Pour cream cheese mixture into cake pans. Cover and refrigerate for 2 hours. Gently frost cake with remaining whipped topping.
This is basically an omelet dish, but instead of milk it should be chocolate milk. Forgot about it and didn't take it all day, so I put it aside and did it in the freezer for a little after I got home from work, where it set up beautifully and we got some great pictures.
This was easy, and it was quite delicious. I used the coconut milk for another recipe (Googling "coconut milk optional" brought up all kinds of options). I didn't have a lot of chocolate chips, so I substituted chopped fine oatmeal. I didn't have a mint, so I used 1 teaspoon minced fresh mint. I didn't have any backwards slats, so I just screwed the mint into the bottom third of a small shallow dish and tossed it in. About a half recipe of whipped cream. I also added about a teaspoon of vanilla to roughly deglaze the dish. It took me a lot longer to do this thanpic shows, but it ended up being much easier.
3 Cost It Cause Me To Think It Was Overpowered
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