Zutaten für Neapolitan Refrigerator Cake
- 1 (15.25 ounce) package chocolate cake mix
- 1 cup water
- ½ cup margarine
- 3 large egg whites
- Not used in this recipe
- 1 (3.4 ounce) package instant chocolate pudding mix
- 2 cups cold milk
- 1 (8 ounce) container whipped topping
- 1 lb fresh strawberries (plus more for garnish)
- chocolate shavings, for garnish (optional)
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Zubereitung von Neapolitan Refrigerator Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x9 inch baking pan.
- In a large bowl, combine one box (15.25 oz) of your favorite chocolate cake mix, 1 cup of water, ½ cup of margarine (or vegetable oil), and 3 large egg whites. Beat with an electric mixer until smooth and well combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before proceeding.
- Once cooled, poke holes approximately 1 inch apart all over the cake using the handle of a wooden spoon.
- Puree 1 pound of fresh strawberries in a blender until smooth. Strain if desired to remove seeds.
- Gently spoon the strawberry puree evenly over the cake, allowing it to soak into the holes.
- In a separate large bowl, whisk together one (3.4 oz) package of instant chocolate pudding mix and 2 cups of cold milk until smooth and creamy.
- Gently fold in 1 (8 oz) container of whipped topping (such as Cool Whip).
- Spread the pudding mixture evenly over the strawberry-soaked cake.
- Decorate with fresh strawberries, chocolate shavings, or other desired toppings.
- Refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld and the cake to set completely.
- Store in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
131g
Fat
34g
Carbs
17g
