1 box Devil’s Food Cake Mix (any brand)*
24 oz. Cool Whip **
4 oz. Melted unsweetened chocolate
Bake the cake according to package directions. Cool complete then slice each layer in half so you end up with four thin layers. Freeze for 30 minutes or more. (This makes it easier to “frost.”)
Mix the Cool Whip with the melted chocolate.
Place one layer (even frozen is fine) on a serving plate and frost with the chocolate Cool Whip. Add another cake layer and repeat, ending with a nice thick coating on top. You can frost the sides if you like, but I prefer how it looks with frosting in between the layers only.
Decorate with chocolate sprinkles, chopped nuts, or curls of chocolate.
This cake freezes well and I usually make it ahead and keep it in the freezer. When I travel to Timmy’s house I put the frozen cake in the car, make my two hour trip and by dessert time it’s ready to go.
*You can use plain old chocolate cake mix as well. Same great results.
**I usually use Cool Whip Lite, but regular is fine.
Easy to assemble, easy to freeze, easy to transport, and easy to enjoy!