Extraordinary Chocolate Brownie Cake
This cake has no eggs and no oil...
- 18 oz
- box devil's food cake mix,i used duncan hines
- 3 oz
- package cook and serve chocolate pudding mix
- 2 c
- milk, 2%
- 16 oz
- container thawed cool whip
- 14 oz
- package mini chocolate chips,reserve 1/4 cup
- 1 c
- chopped walnuts
- 12 oz
- can betty crocker fudge frosting
CHOCOLATE BROWNIE CAKE BATTER:
KNOBBY CHOCOLATE FROSTING:
Heat oven to 350º.Cut wax paper to fit inside bottom of two 8-inch cake pans.Put the circles in pans then lightly spray pans with oil. Set aside.
In a large bowl ;combine Cool Whip(use only this kind, if possible),and fudge frosting. Blend well. Stir in nuts and all but 1/4 cup of the mini chips.Mix well.Place one layer cake on cake plate.Frost generously. Place second layer on top. Spread remaining frosting on the sides of the cake, filling in any gaps between the layers. Be generous on the sides. Spread remainder of the frosting on the top. When finished sprinkle top with the remaining mini chips. Cover with dome lid and keep refrigerated.