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Chocolate-Orange Punch Bowl Cake

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By Betty Crocker Kitchens
Updated Aug 5, 2011
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Looking for a crowd-size dessert your friends with love? Chocolate cake, pudding and whipped cream in a bowl is hard for anyone to resist!

Chocolate-Orange Punch Bowl Cake

  • Prep Time 25 min
  • Total 4 hr 5 min
  • Servings 16
  • Ingredients 8
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, vegetable oil and eggs as called for on cake mix box
  • 4 cups milk
  • 4 teaspoons grated orange peel
  • 2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
  • 1 cup chocolate-flavor syrup
  • 2 cans (15 oz each) mandarin orange segments, drained
  • 1 container (8 oz) frozen whipped topping, thawed

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • Step 
    2
    Make and bake cake mix as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
  • Step 
    3
    Meanwhile, in large bowl, mix milk and orange peel. With whisk, beat pudding mix into milk mixture about 2 minutes or until blended.
  • Step 
    4
    Cut or tear cooled cake into 1-inch pieces. Arrange half of pieces in 3 1/2-quart glass serving bowl, cutting pieces to fit shape of bowl. Drizzle 1/2 cup of the chocolate syrup over cake; spread with 2 cups of the pudding. Reserve 1/2 cup orange segments for garnish; arrange remaining orange segments over pudding. Add remaining cake pieces. Top with remaining chocolate syrup, remaining pudding and the whipped topping. Cover; refrigerate at least 2 hours until chilled.
  • Step 
    5
    Garnish dessert with reserved orange segments. Store covered in refrigerator up to 8 hours.

Nutrition

Nutrition Facts are not available for this recipe

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