Cake Recipe
Here's that recipe I was talking about
Autumn Chocolate Cake 1 pkg (18 ¼ oz) chocolate cake mix 15 oz solid pack pumpkin 3 cups cold fat free milk 2 pkgs sugar free pudding (small) 8 oz fat free cream cheese, softened 8 oz thawed reduced fat or sugar free cool whip ¼ cup fat free hot fudge ice cream topping ¼ cup fat free caramel ice cream topping ¼ cup sliced almonds In a large bowl, combine cake mix and pumpkin (mixture will be thick). Spread evenly into a 13 X 9 baking dish coated with cooking spray. Bake at 375 degrees for 20-25 minutes or until a toothpick inserted comes out clean. Cool completely. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 5 minutes or until thickened. In a small mixing bowl, beat cream cheese until smooth. Add pudding. Beat until well blended. Spread over cake. Cover and refrigerate for at least 2 hours. Just before serving, spread with cool whip. Drizzle with ice cream toppings and sprinkle with nuts. Cut into 20 equal pieces. Refrigerate leftovers.
Autumn Chocolate Cake 1 pkg (18 ¼ oz) chocolate cake mix 15 oz solid pack pumpkin 3 cups cold fat free milk 2 pkgs sugar free pudding (small) 8 oz fat free cream cheese, softened 8 oz thawed reduced fat or sugar free cool whip ¼ cup fat free hot fudge ice cream topping ¼ cup fat free caramel ice cream topping ¼ cup sliced almonds In a large bowl, combine cake mix and pumpkin (mixture will be thick). Spread evenly into a 13 X 9 baking dish coated with cooking spray. Bake at 375 degrees for 20-25 minutes or until a toothpick inserted comes out clean. Cool completely. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 5 minutes or until thickened. In a small mixing bowl, beat cream cheese until smooth. Add pudding. Beat until well blended. Spread over cake. Cover and refrigerate for at least 2 hours. Just before serving, spread with cool whip. Drizzle with ice cream toppings and sprinkle with nuts. Cut into 20 equal pieces. Refrigerate leftovers.
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