"Its an old recipe that my mom has used for years and has always been a favorite of everyone of all ages." — REB_99
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1 (18.25 ounce) package
chocolate cake mix
1 (3 ounce) package
fruit flavored Jell-O® mix
2 (3.9 ounce) packages
instant chocolate pudding mix
2 (1.3 ounce) envelopes
whipped topping mix
A lot of the flavor of this cake will depend on what flavor Jell-O you use. If your not that keen on orange or simply think that orange Jello-O would not taste good with chocolate cake, then don't use that flavor. I used Black Berry Fusion Jell-O and I found the flavors went very well together. The Jell-O keeps the cake super moist and unlike another reviewer, I didn't have a problem with the cake crumbling. We also really liked the frosting.
This cake turned out fabulous! I made it for a dinner party, and everyone was impressed. It was very moist and melted in your mouth.
My grocery store didn't have the whipped topping mix, so I used a tub of frozen whipped topping (Cool Whip(R)). I still mixed it with the chocolate pudding, and just added a bit of milk to help with the consistency.
Also, I didn't need such a large cake for the small dinner party, so I split the cake into 1 one cake and 12 cupcakes.
I liked the frosting for this cake but the cake itself was awfully crumbly and tasted odd. Maybe I am just not used to a chocolate jello cake.
My husband gives this recipe a five star rating.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Cake IV
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 343
** Calories from Fat: 74
This quick-and-easy chocolate cake is so moist and rich.
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Too much chocolate is just enough with this moist, prize-winning cake.