1 box Devil's Food Cake Mix, (baked and completely cooled)
1 medium size tub of "Lite" Cool Whip
1 box Vanilla Jell-O Instant Pudding and Pie Filling Mix
Non-stick cooking spray
1). Bake the devil's food cake in a 9 x 13-inch glass baking dish (pyrex is good) according to manufacturer's instructions. Cool cake completely in the dish (do not turn out).
2). Mix pudding (the dry mix) with half of the amount of milk called for on the pudding mix box instructions, just until all lumps are gone.
3). In a mixing bowl, thoroughly fold mixed pudding into Cool Whip. Smooth over COOLED cake and add some decorative swirls with a spatula.
4). Refrigerate, covered carefully with plastic wrap, for 2 hours.
No need to serve ice cream separately, this cake comes with it's own.
Cake may be made a day ahead and stored, covered tightly, in the fridge.
"Ice cream" topping should be done the day of the party.
My kids (and now my grandkids) love this cake.
Makes 12-16 servings.
Source: Ann Lee Friedman
Submitted By: Norma Tassler
Date: June 1, 2003