New Orleans Doberge Cake

An easy version of the famous Gambino Bakery's delight!

Ingredients

• 1 (18.25 ounce) box yellow cake mix*
• 2 small boxes instant chocolate pudding
• Chocolate frosting

Instructions

1. Prepare cake batter according to package directions.
2. Grease and flour* 6 (8-inch) round cake pans.
3. Divide batter and spread evenly in each pan. Layers may be baked 2 or 3 at a time, then repeated.
4. Bake at 350 degrees F for about 12 to 15 minutes. Small layers need less baking time, so don't let them over-bake.
5. Cool baked layers.
6. Prepare pudding according to package directions.
7. Spread each layer with pudding as the cake is stacked.
8. Frost sides and top of cake.
9. Refrigerate for 1 hour or so for easier slicing.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

For a tasty variation, substitute lemon or vanilla pudding for the chocolate and ice with a lemon icing. Garnish top of cake with a lemon twist and mint sprigs.