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Prepare as directed, using a devil's food cake mix, JELL-O Chocolate Cook & Serve Pudding and increasing water to 1-1/4 cups.
If baking in a 13x9-inch baking pan, use 4 eggs and bake at 350°F for 45 minutes or until wooden toothpick inserted in center comes out clean. If baking in a 10-inch fluted tube pan, bake at 350°F for 40 to 45 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing cake from pan. If baking in 8-inch round cake pans, bake at 350°F for 35 minutes or until wooden toothpick inserted in centers comes out clean.
When baking in high altitude areas, add 2/3 cup flour. Increase water to 1-2/3 cups if using a devil's food cake mix. Bake at 375°F for 35 to 40 minutes or until wooden toothpick inserted in centers comes out clean.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This modification of a regular cake mix is so very easy and such a crowd pleaser, even my mother-in-law loves it. I have gone to the grocery and found lots of different flavors of cook and serve pudding, and so use them with wide variety of cake mix flavors. Thank you for continuing this wonderful recipe.
Still can't beat the original
I have been using thes recipe for many years. At one time it was printed on the inside of a Jello pudding box. I still have the box in my "old stand-by" cook book. This year, when we came north for the summer, I just brought one cook book, so was very pleased to find the recipe on your web site.
This recipe is really a tried and true one.
I made this cake for friends last winter and they couldn't get over how great it was.