Every year my husband Robby requests the very same birthday cake. It’s the recipe that his mom made for him year after year and if I do say so myself…it’s pretty darn good. In fact, it’s a family favorite! My favorite element is the chocolate whipped cream that it’s topped with. My mother-in-law actually received this recipe years ago while she and her husband were in college! While it’s not a “from scratch” recipe, which is usually my approach, this recipe is easy and accessible and can be thrown together so quickly. The result is light and spongy cake with pudding layers throughout and a dreamy whipped cream layer on top to seal the deal. We always chill it in the refrigerator for a couple of hours before serving it and my go to for decorating is fresh raspberries and chocolate shavings.

 

Do you have any family recipes that you make for the same occasion each year? I find myself looking forward to certain events and holidays that have certain recipes attached to them. Happy belated birthday to my husband Robby! Grab the recipe below.

 

Yield: 10 servings

 

INGREDIENTS
1 chocolate box cake mix (my favorite is Duncan Hines)
Filing:
6 oz. box instant chocolate pudding
2 ΒΌ cups cold milk
Whipped Cream Topping:
1 pint heavy whipping cream
1 teaspoon vanilla
1/3 cup sugar
3 tablespoons of prepared chocolate pudding filling from above

 

 

DIRECTIONS

Bake cake according to box directions in (2) 9 inch cake pans.

 

While cake bakes, make filling. In a large mixing bowl combine instant chocolate pudding and cold milk. It will be less milk than instructed, but you want the pudding extra thick. Reserve 3 tablespoons for topping.

 

Using a mixer, whip heavy cream in another large bowl until soft peaks form. Mix in vanilla, sugar, and 3 tablespoons of prepared chocolate pudding until combined. Chill until ready to decorate.

 

After the cakes have cooled, cut each cake horizontally, for four layers. Spread the pudding between the 3 layers, but not on the top of the cake.

 

Frost the top and sides of the cake with the whipped cream topping and refrigerate for 2 to 4 hours before serving.

 

Top with Raspberries and slivered almonds or chocolate shavings.


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5 Responses to “Robby’s Chocolate Cake”

  1. Sue says:

    Hilarious and disgusting. How much sugar is in that? Would be much better to make a proper chocolate cake with butter,eggs and good chocolate.

    • Kell says:

      Completely disagree with what Sue says above…if you’re having dessert, indulge. If you have a dietary restriction, then that’s a different case, otherwise, INDULGE! :) This recipe sounds like a fun and easy, yet delicious way to celebrate a birthday. Love the tradition! Thanks for sharing Kelsey! :)

  2. Jenna says:

    This looks very tasty! My family is a bunch of foodies. We will all be getting together in Florida for some beach action in a few weeks and this cake MUST be made!

    I’m a huge fan of your work. You’re adorable! Keep it up. :)

  3. Karyn says:

    Looks sooo good!! Everything you make looks good! Haha :) thanks for sharing!! :)

  4. jessica says:

    Su .. if you don’t have anything nice to say .. shut it

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