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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 20 |
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The dessert verges on 'decadent. ' Preparation time does not include either the time for the cake to cool to room temperature or for the pudding-topped cake to chill in the refrigerator. Ingredients:
1 (18 1/4 ounce) package chocolate cake mix |
1 (15 ounce) can solid-pack pumpkin |
3 cups nonfat milk, cold |
2 (1 1/2 ounce) packages sugar-free instant chocolate pudding mix |
1 (8 ounce) package cream cheese |
1 (8 ounce) carton whipped topping |
1/4 cup hot fudge topping (as for ice cream) |
1/4 cup caramel topping (as for ice cream) |
1/4 cup sliced almonds, toasted |
Directions:
1. Preheat oven to 375 degrees F, & spray 13 x9 glass baking dish with nonstick cooking spray.
2. In large bowl, combine cake mix & pumpkin, then spread evenly into baking dish.
3. Bake 20-25 minutes or until toothpick inserted near center comes out clean.
4. Cool completely on wire rack.
5. In large bowl, whisk milk & pudding mixes for 2 minutes, then let stand 5 minutes or until soft-set.
6. In small mixing bowl, beat cream cheese until smooth.
7. Add pudding & beat until well blended.
8. Spread over cake, then cover & refrigerate at least 2 hours.
9. Before serving, spread whipped topping over dessert.
10. Drizzle with fudge & caramel toppings, & sprinkle with almonds.
11. Refrigerate left-overs, if there are any!
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