Get ready to experience pure bliss with this irresistible chocolate dessert that’s guaranteed to satisfy any sweet tooth. This Chocolate Delight lives up to its name with layers of rich, velvety chocolate and a perfectly balanced texture that melts in your mouth.
Perfect for special occasions or whenever you need a chocolate fix, this recipe transforms simple ingredients into something truly spectacular. Even novice bakers can achieve impressive results with this foolproof method.
Why You’ll Love This
- Ready in under 45 minutes with minimal hands-on time
- Uses simple pantry ingredients you likely already have
- Can be made ahead and stored for up to 3 days
- Perfect for both family desserts and entertaining guests
- No special equipment or techniques required
Ingredients
- 1 16 oz tub Cool-Whip
- 1 8 oz pkg cream cheese (softened)
- 1 Cup powdered sugar
- 1 Tsp vanilla extract
- 1 5.9 oz pkg instant chocolate pudding
- 1 5.9 oz pkg instant vanilla pudding
- 4 Cups of Milk
- 1 1/2 Cups chocolate Teddy Grahams
- 3/4 Cup chopped walnuts
- 1 stick of butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Mix flour, sugar, cocoa, baking powder, and salt in a large bowl.
- Whisk together eggs, milk, oil, and vanilla in a separate bowl.
- Combine wet and dry ingredients, then stir in hot water until smooth.
- Pour batter into prepared pan.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Cool completely before serving.
Tips & Variations
- Add 1 cup of chocolate chips for extra richness
- Replace hot water with hot coffee for deeper flavor
- Make cupcakes instead – reduce baking time to 20-25 minutes
- For a dairy-free version, use almond milk
- Dust with powdered sugar or top with fresh berries
Serving Suggestions
Serve warm or at room temperature with a scoop of vanilla ice cream or fresh whipped cream. For an extra special touch, drizzle with warm chocolate sauce or caramel.
Notes
- Store covered at room temperature for up to 3 days
- Can be frozen for up to 2 months
- Best served within 24 hours of baking
FAQs
- Can I make this ahead? Yes, it keeps well for up to 3 days when properly stored.
- Why add hot water? Hot water helps bloom the cocoa powder for richer chocolate flavor.
- Can I use Dutch-process cocoa? Yes, but the texture may be slightly different.
- Is this recipe freezer-friendly? Yes, wrap well and freeze for up to 2 months.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 1 16 oz tub Cool-Whip
- 1 8 oz pkg cream cheese (softened)
- 1 Cup powdered sugar
- 1 Tsp vanilla extract
- 1 5.9 oz pkg instant chocolate pudding
- 1 5.9 oz pkg instant vanilla pudding
- 4 Cups of Milk
- 1 1/2 Cups chocolate Teddy Grahams
- 3/4 Cup chopped walnuts
- 1 stick of butter
Steps
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- Mix flour, sugar, cocoa, baking powder, and salt in a large bowl.
- Whisk together eggs, milk, oil, and vanilla in a separate bowl.
- Combine wet and dry ingredients, then stir in hot water until smooth.
- Pour batter into prepared pan.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Cool completely before serving.
Notes
- Store covered at room temperature for up to 3 days
- Can be frozen for up to 2 months
- Best served within 24 hours of baking
