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Chocolate-Orange Punch Bowl Cake

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  • Prep 25 min
  • Total 4 hr 3 min
  • Servings 16
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Looking for a crowd-size dessert your friends with love? Chocolate cake, pudding and whipped cream in a bowl is hard for anyone to resist!
Created Jan 6, 2011
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Ingredients

  • 1 pkg Betty Crocker* SuperMoist* Devil's Food Cake Mix
  • Water, vegetable oil and eggs as called for on cake mix box
  • 4 cups (1 L) milk
  • 4 tsp (20 mL) grated orange peel
  • 2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
  • 1 cup (250 mL) chocolate-flavour syrup
  • 3 cans (10 oz/284 mL each) mandarin orange segments, drained
  • 1/2 container (1 L) frozen whipped topping, thawed

Steps

  •  
    1
    Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or non stick cooking spray.
  •  
    2
    Make and bake cake mix as directed on box, using water, oil and eggs. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
  •  
    3
    Meanwhile, in large bowl, mix milk and orange peel. With wire whisk, beat pudding mix into milk mixture about 2 minutes or until blended.
  •  
    4
    Cut or tear cooled cake into 1-inch pieces. Arrange half of pieces in 3 1/2-quart glass serving bowl, cutting pieces to fit shape of bowl. Drizzle 1/2 cup of the chocolate syrup over cake; spread with 2 cups of the pudding. Reserve 1/2 cup orange segments for garnish; arrange remaining orange segments over pudding. Add remaining cake pieces. Top with remaining chocolate syrup, remaining pudding and the whipped topping. Cover; refrigerate at least 2 hours until chilled.
  •  
    5
    Garnish dessert with reserved orange segments. Store covered in refrigerator up to 8 hours.

Expert Tips

  • Tip 1
    Tip: If you don't have a bowl big enough to hold this crowd-size dessert, two smaller bowls will work just as well.
  • Tip 2
    Tip: For an extra-special treat, decorate with chocolate-dipped orange segments. Dip half of each orange segment into melted chocolate and place on a waxed paper-covered baking sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Just before serving, arrange dipped oranges on top of dessert.

Nutrition Information

No nutrition information available for this recipe
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