This is the first recipe from my binder that is part of my Recipe Cleanout project. This is a cake recipe that I’ve had on file for years but have never gotten around to making until now. It receives very high ratings on Hershey’s website so I had high hopes. The only adjustment I made for the cake batter was to use coffee in place of the water. (Coffee enhances the chocolate flavor in recipes in case you weren’t aware.) Then, instead of their frosting I decided to pair it with a delicious but simple frosting recipe that I've been making for eons. I used chocolate pudding for this recipe, but it’s great with other flavors (like vanilla and Oreo) as well!
Since the cake was a bit of a let down I won't be posting the recipe here. The recipe for the super simple and versatile pudding frosting I will share though! It's the perfect frosting for cake or brownies, as a dip for animal or graham crackers, and as a layer in pudding pies or trifles!
Easy Pudding Frosting
1 - 3.9oz box instant pudding mix
1 - 8oz tub whipped topping, thawedIn a medium mixing bowl, whisk together pudding mix and milk by hand for two minutes. Allow pudding to set and thicken for 5 minutes. Whisk in whipped topping.
Makes enough frosting for a 2-layer cake. Refrigerate any leftovers.
(Cake recipe reviewed here was slightly adapted from Hershey's . Pudding frosting recipe is my own.)