Ingredients
Scale
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 1 (3.9 ounce) package instant chocolate pudding mix
- 3 cups milk
- 8 ounces frozen whipped topping, thawed
- 1 ½ cups Heath bar pieces
Instructions
- Prepare and bake the chocolate cake according to the package directions in a 9×13 inch baking pan. Let the cake cool slightly.
- Use a wooden spoon or fork to poke holes all over the cake, about 1 inch apart.
- In a large bowl, whisk together the instant chocolate pudding mix and milk until smooth, then let it thicken slightly.
- Pour the chocolate pudding over the poked cake, ensuring it seeps into the holes. Spread thawed whipped topping over the pudding and sprinkle with Heath bar pieces. Refrigerate for at least 2 hours before serving.
Notes
- Ensure holes are evenly spaced to allow proper pudding distribution.
- Cool the cake slightly before poking holes to prevent crumbling.
- Use high-quality ingredients for better flavor.
- Don’t rush the chilling time for optimal taste and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg