Moist chocolate cake layered with a fluffy cream filling and topped with light chocolate frosting—easy, creamy, and absolutely irresistible.

Scale

1 (15.25 oz) box chocolate cake mix, plus additional ingredients called for on the box

1 small box instant chocolate pudding, divided

4 ounces cream cheese, softened

¼ cup powdered sugar, divided

1 (8 ounce) container Cool Whip, thawed and divided

½ cup cold milk

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1. Preheat oven to 350°F. Line two 9-inch round cake pans with parchment and spray with cooking spray.

2. Prepare cake batter according to package instructions, adding 1/3 cup dry pudding mix. Divide between pans.

3. Bake according to package instructions. Cool 10 minutes, then transfer to wire racks.

4. Slice rounded tops if desired.

5. For cream filling, beat cream cheese and 2 tbsp powdered sugar until smooth. Fold in half of Cool Whip. Spread between cake layers.

6. For frosting, whisk remaining pudding mix, 2 tbsp powdered sugar, and cold milk until thick. Fold in remaining Cool Whip and frost cake.

7. Chill 1 hour or overnight before serving.

Optional: Add chocolate chips, fresh berries, or sprinkles for variation.