Warm Chocolate Pudding Cake

Made this on Sunday and it was gone on Tuesday!

what you need
1 pkg. (2-layer size) devil's food cake mix
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1/3 cup sugar
2 cups cold milk
1-1/4 cups water
1 cup thawed COOL WHIP Whipped Topping make it
HEAT oven to 350°F.

PREPARE cake batter as directed on package. Pour into 13x9-inch baking dish sprayed with cooking spray.

BEAT dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over batter. Place baking dish on baking sheet.

BAKE 55 min. to 1 hour or until toothpick inserted in center of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Spoon into serving dishes; top with COOL WHIP.

kraft kitchens tips:

Healthy Living
Save 40 calories per serving by preparing with fat-free milk, JELL-O Chocolate Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
Substitute
Prepare using JELL-O Vanilla Instant Pudding.
Note
There is no need to reheat leftovers - this cake is also delicious served cold.
nutritional information
per serving


Calories 300 Total fat 13 g Saturated fat 3.5 g Cholesterol 40 mg Sodium 390 mg Carbohydrate 45 g Dietary fiber 1 g Sugars 31 g Protein 4 g Vitamin A 2 %DV Vitamin C 0 %DV Calcium 8 %DV Iron 8 %DV