From Oonagh Williams of Royal Temptations Catering
Yes I know, I normally cook from scratch but I also get tired of dirty dishes. This was an easy dessert to make with the kids for Mother’s Day. It’s a simple recipe with ingredients that many already have at home.
I used half of King Arthur 22 oz gluten-free gold cake mix—substitute your favorite packet mix cake, vanilla, chocolate, or a from-scratch recipe that makes 2 x 8 or 9” thin layers.
I only used half a packet of cake mix and made 2 layers per packet instructions (reducing quantities of eggs etc) in my lined and greased Wilton maxi whoopie pie pan.
I filled with Jell-O instant vanilla pudding made up with whole milk or cream. I used less milk to powder (1+3/4c) so it was firmer. For the first cake, I used a half packet of jello but next time preferred to use whole packet for creamy indulgence.
Topped with your favorite chocolate glaze—homemade chocolate frosting, chocolate ganache or store-bought chocolate frosting. I melted 2 oz, half stick of butter, added 1 cup (6oz) Tollhouse semi-sweet chocolate chips and 2 tbsp corn syrup, microwaved and stirred until lovely and smooth. Don’t overheat as chocolate will scorch. Let cool slightly then gently spoon onto the top of the cake. If still warm, chocolate drips down the sides, if cool, chocolate stays on top. This is a very fudgy textured topping.