Ingredients
For the Cake
- 1 box Chocolate cake mix
- 4 large eggs room temperature
- ⅓ cup canola or vegetable oil
- 1 cup buttermilk milk or water
For the Pudding
- 1 large instant chocolate pudding 5.1 oz box
- 3 cups cold milk
- 1 8 oz tub whipped topping thawed
Toppings, optional
- Chocolate sprinkles
- Strawberries
- Raspberries
- Chocolate mint chips
Step by Step
- Preheat your oven to 375° F (180° C).
- Prepare cake mix according to directions on box, using the eggs, oil, and buttermilk or milk.
- Grease a 13x9 pan and pour batter in. Bake your cake according to directions on the box. Cool completely.
- Meanwhile, whisk together pudding and milk until smooth in a large bowl and place in the refrigerator to set.
- To assemble trifles, layer cake, pudding, and whipped topping.
- Top with garnish if you like.
- Serve immediately or place in refrigerator until ready to serve.
- Should be served the same day.
My tips
Flavor variation: You can switch up the flavor of your chocolate pudding trifle cups by using different types of pudding mixes, including vanilla, chocolate, pistachio, and even cheesecake flavored pudding.
Nutrition
Serving: 1 cupCalories: 350 kcalCarbohydrates: 24 gProtein: 13 gFat: 22 gSaturated Fat: 5 gPolyunsaturated Fat: 16 gCholesterol: 140 mgSodium: 341 mgFiber: 1 gSugar: 6 g
