This dessert is as quick to please as it is to make, using a few readily available items, like our gluten free yellow cake mix. You can whip this together on a moment’s notice, or make it ahead for company. The cake improves with time, becoming moister and more pudding like.
1 Better Batter yellow cake mix, made and baked in a 9×13 pan, as per box directions (you will need eggs, oil, water, and mix)
2 packages instant vanilla pudding, made as per the package directions (you will need pudding mix and milk)
1 container whipped topping, such as Cool Whip, or real whipped cream – enough for 4 cups
8 oz chocolate chips
8 ounces butter
Prepare cake as per box directions and allow to cool completely. Prepare pudding mix as per box directions. Poke holes all through cake, using a handle of a wooden spoon or other small round object, at 1 -2 inch intervals.
Pour pudding all over cake and smooth well, ensuring that the pudding covers all surfaces. Cover with whipped topping and chill in fridge for at least 1 hour or up to overnight.
Melt together chocolate chips and butter until smooth and pourable but not hot.
Pour gently over the surface of the cake and spread VERY gently to try and not disturb the whipped cream.
Refrigerate another 15 minutes or until icing is set. Keep refrigerated until serving.