Prep Time::30 mins
Cook Time::25 mins
Additional Time::35 mins
Total Time:: 1 hr 30 mins
Servings::12
Yield::1 3-layer 8-inch cake
Ingredients
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Cake:
1 (15.25 ounce) package devil's food cake mix
1 ½ cups milk
¾ cup vegetable oil
3 large eggs
1 (3.5 ounce) package instant vanilla pudding mix
Frosting:
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
½ cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
4 (1.5 ounce) bars milk chocolate candy, coarsely chopped
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch pans.
To make the cake: Combine cake mix, milk, oil, eggs, and instant vanilla pudding mix in a large bowl; beat with an electric mixer on low speed until blended. Scrape down the sides of the bowl; continue to beat for 4 minutes on medium speed. Pour batter into prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen; invert cakes carefully onto a cooling rack and let cool for about 30 minutes.
To make the frosting: Beat cream cheese, confectioners' sugar, and white sugar in a large bowl until smooth. Fold in whipped topping, pecans, and chopped chocolate. Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.
Cook’s Note
For chopping the chocolate bars, I put them in the freezer, then hit them with a hammer while still in the wrapper.