• Ingredients
  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (3 ounce) package fruit flavored gelatin mix
  • 3/4 cup boiling water
  • 1/2 cup cold water
  • 2 (3.9 ounce) packages instant chocolate pudding mix
  • 2 (1.3 ounce) envelopes whipped topping mix
  • 3 cups cold milk


  • Prepare and bake cake mix according to package directions for a 9×13 inch pan. Poke holes in cake while still hot with a fork. Make gelatin with 1 cup of boiling water, then stir in cold water. Slowly pour liquid gelatin over hot cake. Cool cake completely in the freezer before frosting.
  • To make the frosting: Using an electric mixer, beat together the instant pudding, whipped topping and milk until thickened. Pour over completely cooled cake. Keep cake in freezer until ready to serve.

Nutritional Information

Amount Per Serving  Calories: 343 | Total Fat: 8.3g | Cholesterol: 5mg Powered by ESHA Nutrient Database Nutritional Information Chocolate Cake IV Servings Per Recipe: 12 Amount Per Serving Calories: 343

  • Total Fat: 8.3g
  • Cholesterol: 5mg
  • Sodium: 659mg
  • Total Carbs: 63.1g
  •     Dietary Fiber: 1.7g
  • Protein: 5.5g