4 layers of chocolaty goodness that’s filled with a fluffy vanilla custard and topped with a creamy chocolate frosting.
My Budding Baker has made you guys a cake ⬇️
A four layer chocolate cake that’s filled with vanilla custard and topped with a creamy whipped chocolate frosting.
It’s a semi-homemade cake, which means, yes, we used a cake mix. But, it is delicious and if you don’t tell anyone it’s a cake mix, neither will I. 😉
Ingredients Needed:
Chocolate Cake Mix: There are two ways you can make your chocolate cake. First, you can follow the instructions on the box of cake mix. Second, follow this recipe for a Doctored Up Cake Mix. I prefer the doctored up version, but, if you don’t have those ingredients on hand, use what is called for on the box.
Whipped Topping: Ex: Cool Whip or a brand equivalent. Need a vegan option? Try TruWhip
Instant Vanilla Pudding Mix: Be sure it’s instant!
Chocolate Frosting: Yes, we are even using a can of frosting with this cake! You will need a full container ( 16 oz), plus about 1/2 of a second container.
A few recipe notes:
- Does my cake have to be 4 layers? No, if you are more comfortable with just two layers, it will still work. However, you may have to adjust your filling and frosting
- Store any leftover filling/frosting in a covered container in the refrigerator.
- Slicing Your Layers: Use a good sharp knife and work slowly. Also, remember…your layers don’t have to be perfect.
A Few Words from The Budding Baker– – Be patient! Go slowly and take your time. Have an adult do the slicing of the cake layers. If you mess anything up, that’s OK! Just do your best. It doesn’t’ matter how it looks, but, how it tastes and this cake tastes really good! 👍
Custard Filled Chocolate Layer Cake
Custard Filled Chocolate Layer Cake! 4 layers of chocolaty goodness that's filled with a fluffy vanilla custard and topped with a creamy chocolate frosting.
Ingredients
FOR FILLING:
- 5 oz package, vanilla instant pudding mix
- 2 cups milk
- 1 cup whipped topping
FOR FROSTING:
- 1- 16 oz container of chocolate frosting + 1/2 of a second container
- 3/4 cup whipped topping
- sprinkles, optional
Instructions
- Preheat oven to 350 degrees. Grease 2- 9 inch round cake pans. Prepare cake batter accord to box directions or by recipe. Bake according to box directions.
- Let cakes cool 15 -20 minutes before removing from pan. Then, cool completely on a wire rack before cutting and adding filling.
- While the cakes are cooling, make filling. Whisk dry pudding mix with milk for 2 minutes. Then, let it sit for 5 minutes to thicken. Fold in 1 cup of whipped topping.
- With a sharp knife, slice each cake in half, horizontally. This will give you 4 layers.
- Spread about a cup of filling on top of one layer. Carefully, place a second layer on top. Repeat with more filling. Then, place a third layer on top. Repeat with more filling and finally, place final layer on top of the cake.
- Make Frosting: In a mixing bowl, beat chocolate frosting with 3/4 cup whipped topping until creamy and fully combined. Frost on entire cake and if desired, top with sprinkles.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving:Calories: 511Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 5mgSodium: 554mgCarbohydrates: 84gFiber: 1gSugar: 57gProtein: 5g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate