1 (4 oz.) Jell-O refrigerated prepared chocolate pudding cup
1/3 cup canola oil
1 cup mini chocolate chips
1 lb butter, at room temp
2 cups white chocolate chips, melted, cooled
1 pkg (16 oz.) confectioners' sugar
2/3 cup Breakstone's light sour cream
Assorted mini chocolate candy bars, mini peanut butter cups, mini regular chocolate bars, etc. -- cut in half
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Let's Make It
Preheat oven to 350°F. Coat 2 (9") round cake pans with cooking spray. On med-high speed, beat cake mix, milk, eggs, pudding and oil until fluffy. Stir in mini chips. Divide batter between pans.
Bake 25 min or until toothpick inserted in center comes out clean. Cool 10 min. Transfer to racks, cool completely.
On med-high speed, beat butter until smooth. Gradually beat in melted chips until combined well. Gradually beat in confectioners' sugar, then sour cream until light and fluffy. Place one cake layer on serving plate, spread with 1 cup frosting. Top with other layer. Spread cake top and side with remaining frosting. Garnish with mini candy bars.