25 to 30 minutes
1 box (18.25 oz.) Betty Crocker super moist devil's® food cake mix'
1 box (3.9 oz.) Jell-o brand instant chocolate fudge pudding
1 can (12 oz.) H-E-B dr. B soft drink
1/3 cup Vegetable oil
4 H-E-B brown eggs
1 container (24.3 oz.) Philadelphia ready-to-eat chocolate dream cheesecake filling
1 container (12 oz.) Cool whip extra creamy whipped topping
Pre-heat oven to 350F. Spray three 8-9 inch cake pans with non-stick cooking spray.
In a large bowl combine cake mix, instant pudding, soft drink, oil and brown eggs. Mix for 2 minutes with an electric mixer.
Divide and pour equal amounts of batter into prepared cake pans.
Bake for 25-30 minutes. Insert toothpick into center to test for doneness.
Allow cakes to cool.
Once cooled spread 1/2 of cheesecake filling over 1 layer. Top with another layer and repeat step.
After adding final layer frost with thawed Cool Whip Topping. Refrigerate until ready to serve
No Nutritional Information Available
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