1 box or white Cake mix
1 vanilla instant pudding & Pie filling
4 1/2 teaspoons unsweetened cocoa powder
4 1/2 teaspoons instant espresso powder
1 1/2 cups of heavy whipping cream
1/2 cup confectioner sugar
1/2 cup sour cream
Preheat oven 350
Grease bottom of 13x9 inch baking dish and dust with flour. Make cake mix according to package instructions and pour into baking dish.and bake as directed on package. After baked, cool for 1/2 hour.
Make pudding as directed.
Poke holes in warm cake with a round topped handle utensil, making sure to not poke through the both of the cake. Spread pudding over cake, sprinkle 2 teaspoons of cocoa and 2 teaspoons of expresso.
In a large bowl beat cream, confectioners sugar, and sour cream at high spread until peaks form and stiff. Spread evenly over cake. Sprinkle remaining cocoa and espresso should be 2 teaspoons each. Cover and refrigerate for 3 hours.
Serves 8-10
1 vanilla instant pudding & Pie filling
4 1/2 teaspoons unsweetened cocoa powder
4 1/2 teaspoons instant espresso powder
1 1/2 cups of heavy whipping cream
1/2 cup confectioner sugar
1/2 cup sour cream
Preheat oven 350
Grease bottom of 13x9 inch baking dish and dust with flour. Make cake mix according to package instructions and pour into baking dish.and bake as directed on package. After baked, cool for 1/2 hour.
Make pudding as directed.
Poke holes in warm cake with a round topped handle utensil, making sure to not poke through the both of the cake. Spread pudding over cake, sprinkle 2 teaspoons of cocoa and 2 teaspoons of expresso.
In a large bowl beat cream, confectioners sugar, and sour cream at high spread until peaks form and stiff. Spread evenly over cake. Sprinkle remaining cocoa and espresso should be 2 teaspoons each. Cover and refrigerate for 3 hours.
Serves 8-10
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