Chocolate cream dessert
SERVES 10–12
1½ sticks cold butter
1 18.25-ounce package chocolate cake mix
1 egg, lightly beaten
1 8-ounce package cream cheese, softened
1 cup confectioners’ sugar
4 cups whipped topping, divided (if frozen, thaw slightly)
3 cups cold milk
2 3.9-ounce packages instant chocolate pudding mix
2 tablespoons chocolate curls
Preheat oven to 350 degrees. In a large bowl, cut the butter into the cake mix until mixture resembles coarse crumbs. Add the egg and mix well. Press into a greased 13-by-9-by-2-inch baking dish. Bake for 15–18 minutes. Cool completely in baking dish on a wire rack. In a medium bowl, using an electric mixer, mix the cream cheese, confectioners’ sugar and half of whipped topping until smooth. Spread over cake. In a small mixing bowl, combine the milk and pudding mix by whisking with a wire whisk for 2 minutes. Let stand for 5 minutes or until slightly thickened. Spread over the cream cheese layer. Top with remaining whipped topping. Refrigerate for at least 2 hours before serving. Garnish with chocolate curls. Cover and refrigerate leftovers.
KATHERINE PUTNAM, EFFINGHAM