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Chocolate-Orange Punch Bowl Cake
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Prep Time:
25 minutes
Total Time:
4 hours 5 minutes
Indulge in a decadent chocolate trifle that'll charm your friends in a flash!
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:
  • Preheat oven to 350°F (325°F for dark or nonstick pan) and lightly grease the bottom of a 13x9-inch pan.
  • Prepare and bake the cake mix according to the instructions on the box for a 13x9-inch pan. Loosen the cake by running a knife around the edges of the pan. Allow the cake to cool completely, approximately 1 hour.
  • In a large bowl, combine milk and orange peel, then whisk in the pudding mix for about 2 minutes until well blended.
  • Cut the cooled cake into 1-inch pieces. Place half of the pieces in a 3 1/2-quart glass serving bowl, cutting them to fit the shape of the bowl. Drizzle half a cup of chocolate syrup over the cake, then spread 2 cups of pudding on top. Save half a cup of orange segments for garnish and arrange the rest over the pudding. Add the remaining cake pieces, followed by the remaining chocolate syrup, pudding, and whipped topping. Cover and refrigerate for at least 2 hours until chilled.
  • Top the dessert with the remaining orange segments for a fresh and citrusy finish. Refrigerate in a covered container for up to 8 hours to keep it fresh.

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