Swiss Chocolate Cake

Ingredients

Cake

• 1 (18.25 ounce) box Swiss chocolate cake mix*
• 1 small box vanilla instant pudding
• 3 eggs
• 1 cup vegetable oil
• 1 1/2 cups milk

Chocolate Icing

• 1 cup confectioners' sugar
• 1/2 cup granulated sugar
• 8 ounces cream cheese
• 1 (12 ounce) container Cool Whip, thawed
• 2 plain chocolate bars, such as Hershey's, chopped into small pieces
• 1/2 cup pecans, chopped (optional)

Instructions

1. Cake: Mix cake mix, pudding, eggs, oil and milk. Blend well. Pour into 3 (9-inch) greased and floured** cake pans.
2. Bake at 325 degrees F for 20 to 25 minutes, until cake tests done.
3. Cool.
4. Top with Chocolate Icing.
5. Chocolate Icing: Mix sugars and cream cheese until smooth.
6. Add whipped topping, chocolate pieces and pecans, if desired. Mix well.
7. Spread between layers and on top and sides of cake.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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!