Zutaten für Voodoo Cake
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, softened
- 1 cup pecan halves
- 8 ounces cream cheese, softened
- 2 cups Cool Whip
- Instant Chocolate Pudding Mix
- 3 cups milk
- 1 cup powdered sugar
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Zubereitung von Voodoo Cake
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 ½ cups all-purpose flour, ½ cup (1 stick) unsalted butter, softened, and 1 cup pecan halves. Mix until crumbly.
- Press the mixture firmly into the bottom of a 9x13 inch baking pan.
- Bake for 20 minutes, or until lightly golden.
- Let the crust cool completely.
- Meanwhile, in a medium bowl, beat together 8 ounces cream cheese, softened, 1 cup powdered sugar, and 1 cup Cool Whip until smooth and creamy.
- Spread the cream cheese mixture evenly over the cooled crust.
- In a separate bowl, whisk together 3 cups milk and 1 (5.1 ounce) package instant chocolate pudding mix until smooth and thick.
- Pour the pudding mixture evenly over the cream cheese layer.
- Spread the remaining 1 cup Cool Whip over the pudding layer.
- Sprinkle with chopped pecans or chocolate sprinkles.
- Refrigerate for at least 1 hour (or preferably longer) before serving to allow flavors to meld and the cake to set.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
58g
Fat
50g
Carbs
8g
