Monday, April 25, 2011

Chocolate Swirl Pudding cake

1 package (13 ounces) Swiss cake rolls ( you can cut these into 6 slices and use 2 boxes)
2-3/4 cups cold milk
2 packages (3.9 ounces each) instant chocolate fudge pudding mix
2 cups cool whip

1.Cut each cake roll into eight slices; set aside any chocolate coating that separates from rolls for garnish. Line a 9-in. spring form pan with cake slices, completely covering the bottom and sides.
2.In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cake. Spread with whipped topping; sprinkle with any reserved chocolate coating.

3.Cover and refrigerate for at least 2 hours before serving. 
Yield: 12 servings.

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