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Hot Chocolate Torte

Two chocolate cake layers are sliced in half. Then two boxes of dry pudding mix are combined with milk and Cool whip: one box of white chocolate and one of chocolate pudding mix. To assemble the cake one layer of cake is placed on a serving plate. Then ¼ cup of each pudding mixture is swirled on top of the cake. Next this is repeated to with the remaining layers and pudding mixtures. Additional Cool Whip, cocoa powder and marshmallows are placed on the top layer to finish the cake.
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Refrigeration Time 1 hour
Servings 12 people

Ingredients

  • 2 (9 inch) round milk chocolate cake layers, baked and cooled
  • 1 package (3.3 oz) Jell-O white chocolate flavor instant pudding
  • 2 cups cold milk divided
  • 1 tub (8 oz) Cool Whip whipped topping, thawed, divided
  • 1 package (3.9 oz) Jell-O chocolate flavor instant pudding
  • 1 tsp unsweetened cocoa powder
  • 7 Jet-Puffed marshmallows

Instructions

  1. Cut each cake layer horizontally in half.
  2. Beat white chocolate pudding mix and 1 cup milk in a large bowl with a whisk for 2 minutes. Stir in 1 cup of Cool Whip.
  3. Repeat in a separate bowl with chocolate pudding mix adding 1 cup milk and 1 cup Cool Whip.
  4. Place 1 cake layer on a serving plate. Spoon ¼ cup of each pudding mixture on cake, swirl gently with a knife while spreading to cover top of cake layer. Repeat 3 times.
  5. Top with remaining Cool Whip, cocoa powder and marshmallows. Refrigerate for 1 hour.