It's been a long time since I've made a boxed cake mix. But sometimes you just can't beat the price and convenience factor.
I also really like chilled cake. Is that weird? So, having a pudding and whipped cream based frosting required that I keep these chilled when not serving.
This recipe is so versatile. You could really use any flavor of pudding to mix it up. It could be used on a cake, cupcakes or even a layered dessert. Or, a topping on pie!
My co-workers must have approved because they quickly disappeared. #success
Chocolate Whipped Cream and Pudding Frosting
1 cup whole milk*
1 (3.5 ounce) package instant chocolate pudding mix
1/4 cup powdered sugar
1 8-oz tub whipped topping (thawed)
In a medium bowl, whisk together the milk, pudding mix and powdered sugar until smooth. Allow pudding to thicken (about 5 minutes). Fold in container of whipped topping until combined.
Top cupcakes or cake with frosting and enjoy!
Store leftover cake or cupcakes in the refrigerator.
*I recommend whole milk for a thicker consistency, especially if you're using on cupcakes.
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