July 22, 2010


Layered Chocolate Cake Dessert

Chocolate cake dessert - cut
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:
I have to tell a story about my sister-in-law.  I don’t think she’d mind because she laughs about it.  The first time she made this dessert for a family gathering, everyone loved it, so the next time she said she was making it we were all looking forward to it.  As you’ll see in a moment, the dessert has three basic layers: cake, pudding, cool whip.  Well, the second time she was going from memory and putting the dessert together quickly and she forgot one small piece—the cake!  That’s right.  She brought a dish layered with pudding and cool whip.  It wasn’t bad, but it sure wasn’t the same!  When you make it, try to remember the cake.

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

Bake the cake and cool.  Make the pudding according to package directions, combining the chocolate and vanilla. 
Chocolate cake dessert - pudding 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.
Chocolate cake dessert 1

Chocolate cake dessert 2
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.

Chocolate cake dessert 3Repeat layers.  Chop the candy bars and sprinkle on top the last layer of Cool Whip.

Chocolate cake dessert 4 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.

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This cake is better known as "Better than S*x" Cake!

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
Marisa ~ I agree, it is not the healthiest option, but with a little extra work it could be made healthier.
Sinfully delightful! Could definitely be made healthier, but sometimes you just have to go for it!
This isn't the exact version of "Better Than Sex Cake". The recipe I have calls for sweetened condensed milk to be filled into punched holes in the cake, then caramel ice cream topping. Top the cake with Cool Whip and Heath Bar. Yum Yum! But I'm sure there are many different versions. I like the pudding idea though. A lot less calories than the sweetened condensed milk!
I make this in a trifle bowl, so you can see all the layers on the sides...it's so pretty! And I use my own homemade whipped cream...if you add vanilla and a little sugar, it tastes just like cool whip but is healthier than the hydrogenated cool whip stuff. You can use brownies instead of cake also, which I actually prefer. I also do the heath bar an drizzle the brownie (or cake) layers with Kahlua. This is so yummy!
It looks so delicious, and cool! Beyond that, I especially like the side effect of putting the chopped Heath bars on top -- the plastic wrap covering doesn't stick to the whipped topping.
I make this also as a triffle...it is to die for. try it with brownies instead of cake
A recipe after my own heart. Something I would have probably made prior to being GF. Most definitely going to make this.
Oh Myyy!! Linda that cake looks unbelievable....I am all about mixed up chocolate desserts. Wow!

I don't blame you for making this your favorite cake! It looks to die for :)

~Aubree Cherie
Oh my, how delicious! If you make pudding from scratch, then you can use a dairy-free milk substitute. Coconut cream (the cream on the top of the coconut milk can) can be scooped off and whipped wiht a touch of sugar for whipped cream. However, Heath bars, sadly, are not dairy-free. (A fact of which I am regrettably aware!) This sounds decadent and amazing.
WoW! This sounds amazing! Mimic Creme has come out with a new dairy-free (though nut-based) product that whips like real cream! Maybe that would be a good alternative to those avoiding the Cool Whip! I know the Mimic Creme version tastes amazing!!!!
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!
Looks wonderful! Come check out my raspberry oatmeal bars when you get a chance. They are so easy and melt in your mouth!


Your recipe looks and sounds delicious - and I love the story about your sister-in-law!
You SIL is a women after my own heart! This looks delicious!

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