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Better Than Anything Cake

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“My English teacher (Mama Hogg) gave me this recipe to try out to possibly use as a part of one of our class meals. When I tried it at home my family and some our "adopted" babies - my brothers friends - said that it was "better than anything". So came the name. My class now requests it on a regular basis and there is always a pan full on my kitchen counter.”
READY IN:
1hr 45mins
SERVES:
12-16
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) box yellow cake mix or 1 (18 ounce) box chocolate cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 (16 ounce) bottle chocolate syrup
  • 1 (16 ounce) bottle caramel ice cream topping (like you drizzle on ice cream, I use Hershey's)
  • 1 (3 1/2 ounce) box instant chocolate pudding mix
  • Cool Whip
  • 1 (16 ounce) bag semi-sweet chocolate chips (optional)

Directions

  1. Bake cake as directed on box in an 9x13-inch pan and cool to room temperature.
  2. Using a fork, poke holes in top of cake pour on chocolate and caramel syrups to taste.
  3. Refrigerate for an hour.
  4. Pour a layer of chocolate pudding over the cake.
  5. Top with Cool Whip and garnish with chocolate chips or chocolate shavings.

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