No, I did not come up with the name for this dessert so I can't take the credit or the blame for it, whichever way you want to look at it. However, once you try it you might be inclined to agree with the name or at least be willing to concede that it comes in for a close second. This is one of those desserts that you only make for very special occasions or to please someone who requested it or to win a prize which you surely will because it's so unbelievably good. I know there are several different versions of this dessert out there and because it's so versatile you can make it your own way and it will still turn out great. For example, if you are not a chocolate lover (I know there are a few out there, although I have never known anyone personally), you can substitute lemon cake for the chocolate cake on the bottom and use lemon pie filling for the top along with the cream cheese filling and whipped cream topping and it will be smashingly good all the same. However, as long as there is a sun in the morning and a moon at night, I will be choosing chocolate over everything else every time. Whatever changes you decide to make in the recipe are up to you. And so, on with the dessert:
You will need:
1 Duncan Hines Devil's Food cake mix
1 8 oz. package cream cheese
1 C. powdered sugar
1 8 oz. carton of Cool-Whip
1 recipe for chocolate pudding* (below)
1 C. whipping cream, whipped
Chocolate bar shavings for topping
*Yes, you can use packaged chocolate pudding in which case you would to use a large one with 3 C. milk rather than 4 C. that the package calls for. It's good but just not AS good as it is with real homemade pudding which is not really that hard to make.
1. Stir up the cake mix and in a prepared 9" X 13" pan pour half of the batter. ( You can use the other half for cupcakes or something. If you use all of the batter it will make too much cake and won't leave enough room for the other toppings. Or, if you would rather, you can substitute Oreo cookie crumbs for the cake. If you decide to do it this way, it will take a full package of Oreos that you have rolled fine with a rolling pin on a wooden bread board. As I said, there are many different variations of this recipe. Using a cake for the bottom is my favorite way to do it. Bake the cake until a toothpick in the center comes out clean (about 15-20 minutes). It won't take as much time as it says on the package because you are not making a full cake.
You will need:
1 Duncan Hines Devil's Food cake mix
1 8 oz. package cream cheese
1 C. powdered sugar
1 8 oz. carton of Cool-Whip
1 recipe for chocolate pudding* (below)
1 C. whipping cream, whipped
Chocolate bar shavings for topping
*Yes, you can use packaged chocolate pudding in which case you would to use a large one with 3 C. milk rather than 4 C. that the package calls for. It's good but just not AS good as it is with real homemade pudding which is not really that hard to make.
1. Stir up the cake mix and in a prepared 9" X 13" pan pour half of the batter. ( You can use the other half for cupcakes or something. If you use all of the batter it will make too much cake and won't leave enough room for the other toppings. Or, if you would rather, you can substitute Oreo cookie crumbs for the cake. If you decide to do it this way, it will take a full package of Oreos that you have rolled fine with a rolling pin on a wooden bread board. As I said, there are many different variations of this recipe. Using a cake for the bottom is my favorite way to do it. Bake the cake until a toothpick in the center comes out clean (about 15-20 minutes). It won't take as much time as it says on the package because you are not making a full cake.
2. Allow the cake to cool completely. Then mix together the softened cream cheese, powdered sugar and Cool-Whip. Spread this over the top of the cake and refrigerate to set it.
3. While the cake and cream cheese filling are setting up, make the chocolate pudding.
2 C. milk
1 C. half and half
1 T. butter
3/4 C. sugar, divided
2 egg yolks
pinch of salt
1/4 C. cornstarch
1 tsp. vanilla
2 C. chocolate chips
1. Reserve 1 C. of the milk to mix with the cornstarch later on. Place remaining milk in the top of a double boiler or a very heavy saucepan; add the half and half, butter and half of the sugar. Heat over medium high heat until the butter is melted and the milk is scalded.
2. In a small bowl, whisk the egg yolks well and add the remaining sugar and salt. Slowly add the egg mixture to the milk mixture, stirring constantly. Allow the mixture to cook for 15 to 20 minutes, stirring frequently. I know this sounds like a lot of work, but it's worth it in the end.
3. Mix the reserved milk and cornstarch in a small bowl and slowly add to the hot mixture, stirring constantly to avoid lumps. Continue stirring for at least 2 minutes. When pudding is thick, add the chocolate chips and stir until they are completely melted.
4. Cool the pudding completely in the refrigerator. Once it is cooled, spread it on top of the cream cheese and cake. At this point you can cover it with plastic wrap and aluminum foil and refrigerate it overnight or even freeze it until you are ready to use it.
5. To serve it, whip the cream and top with chocolate shavings from your favorite candy bar.
Makes 12 generous servings. Enjoy!
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