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Triple Chocolate Cake

A moist chocolate cake that can even be eaten with a spoon!
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Dessert
Servings: 12


  • 1 5- oz box of cook & serve chocolate pudding mix do not use the instant pudding mix
  • 3 cups milk I used whole milk
  • 1 box chocolate cake mix
  • 12- oz 2 cups semisweet chocolate chips
  • 1/2 cup toffee bits 1/2 cup walnuts can be used in place of the toffee bits


  • Combine the chocolate pudding mix and milk in a small saucepan. Cook over medium heat, stirring constantly. The mixture will be ready once the it thickens and bubbles just begin to form.
  • Remove the pudding mixture from the heat and pour it into a large mixing bowl. Gently press wax paper on the top of the pudding mixture and cool to room temperature.
  • Preheat oven to 350 degrees. Grease a 9x13 baking dish.
  • Remove the wax paper from the pudding and stir the mixture a little.
  • Add the chocolate cake mix to the pudding mixture. Combine the ingredients and make sure there are no dry cake mix spots.
  • Pour the batter into the prepared baking dish and smooth the top.
  • Sprinkle the top with the chocolate chips* and toffee bits (or walnuts). * The chocolate chips soften but they do not melt.
  • Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
  • Allow the cake to cool before serving.
  • Enjoy!
  • Store the cake in the refrigerator covered tightly with plastic wrap or in an airtight container.


Recipe Source: Brown Eyed Baker