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Nutrition Facts
Serving Size 1 (80g) Recipe makes 6 servings
Calories 340
Calories from Fat 118		(34%)
Amount Per Serving		%DV
	Total Fat 13.1g	20%
	Saturated Fat 5.8g	29%
	Monounsaturated Fat 4.4g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 12mg		4%
Sodium 404mg		16%
Potassium 104mg		2%
Total Carbohydrate 55.5g		18%
	Dietary Fiber 1.7g	6%
	Sugars 36.1g
Protein 3.0g		6%
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Christmas Day

Caroline Cooks

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Recipe #118006 | 35 min | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Caroline Cooks
Apr 19, 2005

Easy and a family and guests pleaser. A better-than average-chocolate is a must! Try adding in-season sliced strawberries over bottom layer before spreading pudding filling! So simple; so yummy! Cooking time does not include refrigerated time.

SERVES 6 -8 (change servings and units)

Ingredients

1 (9 ounce) package jiffy yellow cake mix
1 (3 1/2 ounce) package vanilla pudding mix
1 1/2 ounces ghirardelli dark chocolate
2 tablespoons unsalted butter
1/4 cup powdered sugar
1/4 teaspoon vanilla
2 tablespoons half-and-half cream

Directions

1
Prepare cake according to directions; baking in greased and lightly floured 8” round cake pan.
2
When baked, let stand 5 minutes, then remove from pan and cool on wire rack.
3
When cake is cool, prepare pudding mix according to directions, using ½ milk and ½ Half/Half; cover and chill while preparing glaze.
4
Glaze-In small saucepan, cook chocolate and butter on low heat till melted.
5
Stir in sugar, vanilla and milk, cook to spreading consistency (like syrup).
6
To assemble pie-Cut layer of baked cake in two equal halves. (Cooks note:—take a long length of strong sewing thread, wrap around fingers on both hands; hold taut on either side of layer and move carefully at same height through cake.)
7
Set top aside.
8
Carefully spread pudding mixture over bottom layer to edges.
9
Top with second layer and press to set. Spread glaze on top of pie, letting glaze flow down in a few places on sides.
10
Cover and refrigerate until ready to serve. Cover & refrigerate left-over pie.

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Featured Reviews for This Recipe

From: Chef #309384

On Mar 10, 2009

Excellant cake/pie I made 2 due to DD needed it for a project at school so we test drove this recipe on the family. The pudding was not thick enough so added whipped cream on the first cake to make it thicker . Layers slid when we cut the cake. so second cake I made my own pudding from scratch and consistancy was much better. Overall I will try this again.

2 people found this review helpful

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From: Chef Jean

On Jan 14, 2009

Ohhh sooo yummy! I had a few layers of yellow cake in the freezer so I used three thin layers of cake and two layers of pudding. The amount of pudding was perfect for two layers and the chocolate glaze was the perfect amount

1 person found this review helpful

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From: GaylaJ

On Apr 30, 2006

Oh, this was delicious! My son took a big bite and immediately held up all five fingers (signifying 5 stars). Rather than using the cake mix, though, I made half of Yellow Cake Yellow Cake. I also made 1 1/2 times the glaze, just to make sure there was enough to cover. It thickened faster than I expected, and since I was pouring it over a cold cake (I had refrigerated the filled cake earlier in the day), it set up rather quickly, so I did end up needing the extra. The amount in the recipe would be fine, though, as long as you pour it over a room-temperature cake while it is still quite thin. The half-and-half made the pudding nice and rich. We loved it, Caroline--thanks for posting!

10 people found this review helpful

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From: Jezski

On May 3, 2006

Simple, quick to make and good. A great old-fashioned dessert. Just one little warning: DON'T cook the glaze very long, just until it comes together. Otherwise it gets too thick and separates slightly when cold. Some melted butter then lies on top. It took a little fancy dancing to cover it up! Caroline, thanks for a winner. Janet

5 people found this review helpful

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