Updated: Aug 1
Score another win for the Aunt Pat recipe archives. I came upon a faded index card with this hand-written recipe, and thought I'd give it a whirl in honor of my culinary inspiration, my Aunt Pat. And yes, it does knock one's socks off. For the pudding-forward "frosting", she used instant chocolate pudding mix - but I shook it up and used banana cream pudding mix, and it rocked. It's fudgy, a little cheesecakey throughout, and totally, 100% addictive. Thanks Pat! Now go knock the socks off your guests (or yourself, I don't judge), and make this incredible cake.
Make the Cake: Preheat the oven to 350 degrees, and spray and flour a 9 x13-inch baking dish. Take a standard German chocolate cake mix, and prep the batter per the box instructions, then pour it into the baking pan. In a separate bowl, mix together 8 ounces of softened cream cheese, one half cup of sugar, 2 eggs, and 2 teaspoons of vanilla, until creamy. Then stir in 2 cups of milk chocolate chips, and about a cup of chopped nuts (I used pistachios today). Drop this mix by the spoonful right on top of the chocolate batter. Bake for about 35 minutes, until done, not jiggly in the middle. Let it cool completely.
Make the Frosting: Mix together a package instant pudding mix (I used banana cream), a standard container of whipped topping (i.e. Cool or Reddi Whip), 1 1/2 cup milk, and 1 teaspoon of vanilla. Mix well (I used electric beaters), until it's a thick, pudding-like consistency.
Frost the cake...grab a fork...and knock your socks off!