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Swiss Chocolate Cake
1 (18.25 ounce) box Swiss chocolate cake mix
1 small box vanilla instant pudding
1 cup vegetable oil
1 1/2 cups milk
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)
: Mix cake mix, pudding, eggs, oil and milk. Blend well. Pour into 3 (9-inch) greased and floured cake pans.
Bake at 325 degrees F for 20 to 25 minutes, until cake tests done.
Top with Chocolate Icing.
: Mix sugars and cream cheese until smooth.
Add whipped topping, chocolate pieces and pecans, if desired. Mix well.
Spread between layers and on top and sides of cake.
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