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Step 1
Preheat the oven to 350 degrees Fahrenheit (175°C) and grease a 9x13-inch baking pan with cooking spray. If desired, add a layer of parchment to the bottom.
Step 2
Make the cake batter per the box instructions and stir in the milk chocolate chips. Pour it into the baking dish and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 3
While the cake bakes, prepare the pudding. In a medium bowl, whisk the pudding mixes and milk until smooth. Cover and set aside.
Step 4
When the cake is ready, take it out of the oven and let cool for 2-3 minutes. Then, poke holes all over the surface with the handle of a wooden spoon (being careful not to poke all the way through to the baking dish).
Step 5
Slowly pour the pudding mixture over the cake and spread it even with a spatula. Gently lift and tap the dish on the counter to help it settle.
Step 6
Let the cake cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 2 hours.
Step 7
When the cake is cold, prepare the topping. In a clean bowl, whisk the whipped topping with the cocoa powder, and vanilla extract until combined.
Step 8
Spread the whipped topping evenly over the chilled cake. Top with semi-sweet chocolate chips, serve and enjoy!