Seriously, folks, this is one of the BEST cakes I’ve ever eaten in my life.
Check out what my pals over at Mr. Food had to say about this recipe:
“This recipe was under lock and key with our Test Kitchen supervisor for years. It was a family recipe and she finally did share it with us. So, here you go. Make sure you let us know how much you like Cold Fudge Cake in the recipe comments below.”
I can see why it was under lock and key. It’s simply amazing!
Ingredients
3/4 cup (1-1/2 sticks) Land O Lakes butter, melted
1 1/2 cups Gold Medal all-purpose flour
1 cup chopped Fisher walnuts, divided
2 (4-serving-size) packages Jell-O instant chocolate pudding mix
3 cups TruMoo milk
12 ounces Philadelphia cream cheese, softened
1 cup Domino confectioners’ sugar
1 (16-ounce) container frozen whipped topping, thawed, divided
Instructions
Preheat oven to 350 degrees F.
In a medium bowl, combine the melted butter, flour, and 3/4 cup nuts. Press mixture into a 9- x 13-inch baking dish.
Bake 10 to 12 minutes, or until a firm crust forms; let cool.
In a medium bowl, whisk together pudding mix and milk until thickened; set aside. In another medium bowl, combine cream cheese, confectioners’ sugar, and half the whipped topping; mix well.
Using a wet table knife, spread cream cheese mixture over top of cooled crust. Spoon chocolate pudding mixture over top of cream cheese mixture then top with remaining whipped topping. Sprinkle remaining walnuts on top.
Cover and chill overnight, or at least 6 hours. Refrigerate any leftovers.
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Quick Tip: Serve this casserole with a fresh tossed salad and Italian dressing. MMMM!
Thank you to Mr.Food for this great recipe.
