Ingredients
For the Cake Layers
- 1 box Devil’s Food Cake Mix (Duncan Hines recommended)
- 1 additional box of cake mix (measure out enough to reach 3 cups total between both boxes)
- 4 large eggs
- 1 cup vegetable oil
- 1½ cups half & half (or whole milk)
- 2 tablespoons instant chocolate pudding mix
For the Frosting
- 8 oz cream cheese, softened to room temperature
- 1 lb (approximately 4 cups) confectioners’ sugar
- 1 tub (16 oz) Cool Whip, thawed overnight in the refrigerator
For the Finishing Touch
- 1 Hershey’s chocolate bar (for chocolate shavings)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line each with a circle of parchment paper for easy release.
In a large mixing bowl, combine the cake mix (measured to 3 cups total), eggs, vegetable oil, half & half, and instant chocolate pudding mix. Beat with a hand mixer or stand mixer on medium speed for 2 to 3 minutes, until the batter is smooth, fully incorporated, and free of lumps.
Divide the batter evenly between the three prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each layer comes out clean. Avoid overbaking — the goal is a moist, tender crumb.
Allow the cake layers to cool in their pans for 10 minutes before turning them out onto a wire rack. Let them cool completely — at least one hour — before frosting. Frosting warm cake will cause the icing to slide and melt.
In a large bowl, beat the softened cream cheese until smooth and fluffy. Gradually add the confectioners’ sugar, mixing on low speed until fully combined. Gently fold in the thawed Cool Whip using a spatula until the frosting is light, creamy, and uniform. Do not overmix — preserving the airy texture is key.
Place the first cake layer on a serving plate or cake stand. Lightly brush the surface with sugar water (a simple mixture of equal parts granulated sugar and warm water, stirred until dissolved). Spread a generous, even layer of frosting over the top. Add the second layer, repeat the sugar water and frosting step, then place the third layer on top.
Apply the remaining frosting to the top and sides of the assembled cake. For the signature finishing touch, run a vegetable peeler along the edge of a Hershey’s chocolate bar to create delicate chocolate curls. Scatter them across the top of the cake for a polished, professional presentation.
Refrigerate the finished cake for at least 30 minutes before slicing. This allows the frosting to set and the layers to meld together, resulting in cleaner cuts and a better texture in every bite.