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Ingredients
For the Cake:
- 1 pkg. (15.25 oz.) dark chocolate cake mix
- Ingredients listed on the box to make the cake
- 1 box (3.56 oz.) instant Hershey’s Special Dark Chocolate Pudding mix
- 4 cups milk, divided
- 1 jar (12.8 oz.) Hershey’s Special Dark Chocolate topping
For the topping:
- 1 box (3.56 oz.) instant Hershey’s Special Dark Chocolate Pudding mix
- 1 container (8 oz.) frozen whipped topping, thawed
- 1 Giant (6.8 oz.) Hershey Dark Chocolate candy bar, chopped
Instructions
- Bake the cake according to package directions using a 9×13-in. baking pan.
- Mix the pudding mix with 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes.
- Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Let the cake cool completely.
- In a medium bowl, combine the second pudding mix with the additional 2 cups of milk. Carefully fold in the whipped topping. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top.
- Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.
Notes
- If you cannot find the Hershey’s Special Dark Chocolate Pudding at your local store – you may substitute any instant chocolate pudding in its place.
- I found the chocolate topping near the ice cream toppings at my local big box store.
