No this Triple Layer Chocolate Cake isn’t for me, I did get an early Mother’s Day gift already but I might be lucky to get a bowl of ice cream for my Mother’s Day dessert! lol okay not really, but nothing this fantastic anyway. This is the cake the boys and I made last week for my own Mom. It is one of my favourite cakes to bring to a dinner because it looks and tastes amazing!!

Triple Layer Chocolate Cake with Cream Cheese Chocolate Bar Icing

1 pkg devil’s food cake mix

1 1/2 cups milk

3 eggs

3/4 cup vegetable oil

1 pkg instant vanilla pudding mix (that serves 4)

1 8oz pkg cream cheese softened

1/2 cup white sugar

1 cup icing sugar

1 12oz container whipped topping (cool whip)

2-3 chocolate bars of your choice (I like to use one large plain dark or milk bar and a reg skor or butterfinger bar)

Directions

1. Preheat oven to 325 degrees F. Grease 3 8inch pans.

2. In a large bowl, combine cake mix, milk, eggs, oil, and instant vanilla pudding mix. Beat on low speed until blended. Scrape bowl and beat 4 min on med speed. Pour batter into prepared pans. (I don’t have 3, 8 inch pans, so I divide the batter up into 3 of the same sized bowl and bake 2 at a time and then put the 3rd one in)

3.Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

4. To make the frosting- In a large bowl, beat the cream cheese with the white sugar and icing sugar until smooth. Fold in the whipped topping and chopped chocolate (reserve some for the top). Spread  between layers and top of cake. Sprinkle with remaining chopped chocolate bars.

(if you have extra chopped chocolate bar, save it  and use it to top ice cream!)

Triple Layer Chocolate Cake with Cream Cheese Chocolate Bar Icing

Print

Turn a boxed cake mix into something amazing!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 1 pkg devil's food cake mix
• 1 1/2 cups milk
• 3 eggs
• 3/4 cup vegetable oil
• 1 pkg instant vanilla pudding mix (that serves 4)
• 1 8oz pkg cream cheese softened
• 1/2 cup white sugar
• 1 cup icing sugar
• 1 12oz container whipped topping (cool whip)
• 2-3 chocolate bars of your choice (I like to use one large plain dark or milk bar and a reg skor or butterfinger bar)

Instructions

1. Preheat oven to 325 degrees F. Grease 3 8inch pans.
2. In a large bowl, combine cake mix, milk, eggs, oil, and instant vanilla pudding mix. Beat on low speed until blended. Scrape bowl and beat 4 min on med speed. Pour batter into prepared pans.
3. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make the frosting- In a large bowl, beat the cream cheese with the white sugar and icing sugar until smooth. Fold in the whipped topping and chopped chocolate (reserve some for the top). Spread between layers and top of cake. Sprinkle with remaining chopped chocolate bars.

Notes

if you have extra chopped chocolate bar, save it and use it to top ice cream!