July 22, 2010
Layered Chocolate Cake Dessert
This recipe came from my sister-in-law and it has been a favorite of ours. Here are a few reasons it’s one of my favorites:
- It tastes great
- It’s moist
- It’s pretty easy to make
- It feeds a lot of people
- It can be made ahead of time
- It doesn’t matter if your cake turns out great, it’s going to be broken in pieces anyway!
This is not a dairy free recipe, but it could be made that way. I found some dairy free cook and serve pudding at the health food store that could be used with a milk substitute. You would then have to come up with a dairy free whipped topping. The chocolate cake recipe I have linked to is already dairy free.
Gluten-Free Chocolate Cake Dessert
- 1 recipe chocolate cake (any chocolate cake will do)
- 1 small box chocolate pudding
- 1 small box vanilla pudding
- 1 large container whipped topping (Cool Whip)
- 1 – 2 Heath candy bars, chilled
Break half the cake in pieces and put it in the bottom of a large rectangular dish. You could also make this in a trifle bowl.
Put half the pudding on top by dropping spoonfuls of it, then spreading it around with the back of the spoon.
Spread about half the Cool Whip on top of the pudding. You might not need to use half the container, but use enough to cover everything well.
Repeat layers. Chop the candy bars and sprinkle on top the last layer of Cool Whip.
The dish I use ends up being packed full. Half way through I always think it won’t fit, but I sort of press the pudding down on the cake and amazingly it all fits. The Heath bars on top help to keep the Cool Whip from sticking to plastic wrap or foil that I use to cover the dish. Refrigerate until ready to eat.
To serve, you can just dig into it with a spoon, or cut it and use a spatula to take it out in squares. The second method makes a nicer presentation. Either way you end up with nice moist chocolate cake.
This is a great summer time dessert because it is served cold (you do have to heat your oven to bake the cake though). However, I have served it throughout the year at parties and gatherings. It's always a hit!
View Printable Recipe
For more great recipes (though not necessarily gluten-free) visit Tasty Tuesdays.
Since becoming more health conscious, though, I have not made or eaten this (we have dairy allergies, and cool whip - last I checked, which has been a few years - is made with hydrogenated pesticide-and-solvent-made oils, which we avoid when we can).
Love your blog - Marisa
This cake looks like it would last all of five minutes over here in our house! Yikes! Maybe I will be making my own birthday cake this year!
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