1 (17 ounce) package white cake mix
2 (3.5 ounce) packages instant chocolate pudding mix
1 (16 ounce) container frozen whipped topping, thawed
1 (16 ounce) container frozen whipped topping, thawed
3/4 cup milk
1 (6 ounce) package instant chocolate pudding mix
1 (3.5 ounce) package instant white chocolate pudding mix
1/2 cup hot milk
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup chocolate and cream cheese frosting
Prepare and bake cake mix as instructed on the box. Cool, skim milk and set aside.
Pour milk and pudding mix into large bowl. Beat on medium speed until smooth. Then beat in whipped topping. Spread mixture into greased and floured 8-inch greased or greased typeing medium 2-cupcake pan. Cover with aluminum foil. Refrigerate 8 hours or overnight.
Refrigerate overnight, double wrap with foil and refrigerate during the day. Refrigerate leftover cake mix. Once ready to use, cut into wedges.
Frost cake with cooled frosting with confectioners' icing. Chill until serving time.