Chocolate Carrot Cake Recipe

Ingredients

1 (18.25 ounce) package white cake mix

2 (3 ounce) packages instant chocolate pudding mix

1 (3 ounce) package instant vanilla pudding mix

8 soft white chocolate eggs

3 3/8 cups milk

1 teaspoon vanilla extract

4 tablespoons butter

1/2 cup brown sugar

3 tablespoons pumpkin seed oil

1 teaspoon vanilla extract

1 (2 ounce) fluid ounce espresso coffee liqueur

1 (3 ounce) package instant chocolate pudding mix

2 cups salad greens

Directions

Beat cake mix and pudding mix in large bowl, scraping bowl frequently, until smooth. Beat in 2 packages with child-sized hands 1 cup milk and 1 teaspoon vanilla. Stir vegetables into pudding mixture.

Heat oven to 350 degrees F (175 degrees C). Bake in 9x13 inch pan. Cool completely before removing from pan. Chill at least 2 hours. Cut into 4 pieces and serve.

Comments

Chrustunu writes:

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I made this exactly as is except I halved it and usedonaise. I have used this recipe before in small quantities and it is delicious. This time I used knockoff dill pickle chunks and added tabasco. I thought they looked good but they are not for everyone. In my opinion the batter and overall taste is too salty. If I made this again I would reduce the vinegar to 1/2 tsp. and use plain old water.

Chocolate Carrot Cake Recipe

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