Prep 20 mins
Cook 29 mins
This is the recipe of my best friend's mother. This is such an easy recipe to throw together. I've always wanted to change the cake and chip flavor but always make chocolate. Once for a bake sale we did use chocolate cake and the vanilla and chocolate swirled chips and labeled them Zebra Cake. They were the first to sell. I have made this in a 9x13 pan and two cake rounds. I'm sure this would freeze well but have never had it last long enough to do it.
- 1 (19 1/2 ounce) box cake mix
- 3 ounces pudding mix, cook and serve NOT the instant
- 2 cups milk
- 1 (12 ounce) bag chocolate chips
- Using milk prepare pudding according to package directions.
- Mix in the box of cake mix.
- Pour into prepared pan.
- Sprinkle the bag of chocolate chips on top.
- Bake according to box directions.
This was good; overwhelmingly chocolatey for me (I used dark chocolate cake mix and chocolate pudding). This was so fast to put together, but if I make it again I think I may use a yellow cake mix, vanilla or butterscotch pudding, and chocolate chips. Can't beat this for ease, though, and it IS a super moist cake! Made for PAC Spring '11.
Excellent recipe. Used lemon cake mix, lemon pudding, white chips and added 1 cup chopped pecans with the chips.
Wow!! Good chocolately stuff!! I used a Duncan and Hines devil's food cake mix and a chocolate pudding. I looked all over for the 'zebra' striped chips but couldn't find them. 4 of my grandkids (and their parents when they were fast enough!) were my taste testers for these. All gave them 5 thumbs up. Thanks Cathy for another great recipe. Made for PAC Spring 2009.