1 box angel food cake
2 boxes instant Jello chocolate pudding (plus required ingredients)
4 c. Great Value heavy cream
1/4 tbsp. powdered sugar
1 tsp. McCormick’s vanilla extract
Preheat oven to 350 degrees F.
Prepare boxed cake mix according to package instructions. Pour about two-thirds of mixture into a 9”-x-13” (ungreased) baking pan. Bake until slightly golden, about 25-30 minutes. Let cool.
When the cake is cool, poke big holes across entire surface of the cake using the rounded end of the wooden spoon. Combine pudding mix and milk in a medium bowl and whisk until the mixture just begins to thicken. Pour over the cake and spread with a spatula to make sure the pudding pours into the holes. Cover and refrigerate for 2 hours.
Make whipped cream: In a large bowl, combine the heavy cream with the sugar and vanilla extract and beat until stiff peaks form. Spread over cake and garnish with chocolate shavings