I often bake cakes for groups which require a large baking pan that would allow for a minimum of 24 servings. I found that iChef makes a Handi-foil 15x10 bake pan with lid (you can find it on line) that works perfectly. Although it is disposable, I have used a pan at least 4-5 times without damage, just be careful when you are cutting a cake into serving pieces. I especially like that the bottom and sides are smooth to that it can be used it for cakes. Note: I always place a cookie sheet under the pan before baking or when transporting the cake. The high lid is also convenient for frosting the cake and travelling to and from a venue if needed.
The title of this recipe comes from its layers, chocolate cake, chocolate pudding, and chocolate pudding-flavored Cool Whip. I baked a test cake and found that the pudding and pudding/Cool Whip layers, while tasty, didn’t hold their shape very well. That is the reason I added the gelatin to both the pudding and pudding/ pudding and cream mixtures. It was very easy to cut and serve the cake and it looks very pretty, as well.
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| I apologize for the quality of the picture. It was the last piece of cake that I could snag so that I could take a picture! |
Chocolate! Chocolate! Chocolate! Cake for a Crowd
INGREDIENTS
1 box chocolate cake mix plus ingredients called for on the
box
2 5.9 ounce boxes instant chocolate or chocolate fudge pudding
mix
2 envelopes unflavored gelatin
4 tablespoons cold water, divided
5 cups milk, divided
1/2 cup powdered sugar
One 16 ounce tub whipped topping
1 can whipped cream
Chocolate shavings or mini chocolate chips ( optional)
DIRECTIONS
Preheat oven to 350 degrees.
Spray a 15-inch by 10-inch pan with baking spray.
Mix the chocolate cake mix according to directions on the
box. Pour cake batter into pan.
Bake for 20 minutes. Remove cake from oven and use a
toothpick to check for doneness. The toothpick should come out clean. Do not
overbake.
Use the handle of a wooden spoon or a large straw to poke holes into the cake; set aside. (I use a chopstick).
Pour 1 packet (about 2 1/2 teaspoons) gelatin into a cup.
Add 2 tablespoons of cool water. Stir gently to be sure all of the gelatin is
wet. Set aside.
In a mixing bowl, combine 1 packet of the instant chocolate
pudding mix with 2 and 1/2 cups of cold milk. Stir gently until combined.
Heat 1/2 cup milk until warm, but not hot. Add gelatin and
whisk until gelatin is dissolved. Using a mixer beat
the chocolate pudding with the milk and gelatin for at least 2 minutes. Pudding
mixture should begin to thicken.
Once the pudding is thickened, spoon it evenly over the
cake, then place cake in the refrigerator to chill for an hour.
Prep second packet of gelatin in the same way as the first. Set aside.
In a large mixing bowl, beat together the other box of
pudding mix, powdered sugar and remaining 1 and 1/2 cup of milk.
Using a mixer beat the chocolate pudding with the milk and
gelatin for at least 2 minutes. Pudding mixture should begin to thicken. Fold
in the whipped topping then spread evenly over the cake.
Refrigerate the cake for at least 4 hours before serving.
Better yet, let it chill overnight.
Optional: Top the pieces of cake with canned whip cream and add chocolate
shavings or mini chocolate chips on top.
