1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant white pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
2 (9 inch) prepared chocolate loaf pans
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared chocolate loaf pan
Prepare and bake white cake mix according to package directions for a 9x13 inch pan. Grease and flour a 10x13 inch pan.
In a large bowl, stir together the pudding mix and whipped topping. Fold in the pudding mixture until no streaks remain. Pour into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the frosting: In a medium bowl, stir together the pudding mixture with the frozen whipped topping. Beat in the cooled cake mixture. Spread over cooled cake. Return cake to oven for an additional 15 to 20 minutes, until set.
To make the frosting: In a medium bowl, stir together the frozen whipped topping and 1/2 of the cooled cake mix with the remaining cake mix and 1/2 of the pudding mix. Fold in the pudding mixture until no streaks remain. Spread over cooled cake. Let cool 10 minutes before serving.