Lower the heat slightly and let the pudding bubble for 1 to 2 minutes, stirring constantly, or until it thickens. 3. Transfer the pudding to a bowl and stir in the butter and peppermint extract.

Start with the bottom layer, frost the top of the cake, then start stacking. Finish the cake by frosting the sides, and if you like, grate some chocolate on top.

Start checking after about 25 minutes.Remove the pudding cake, cool it slightly or cool it completely, depending on how you intend to serve it. You can reheat it in a 325 degree oven if necessary.

6. Serve cake warm, with vanilla ice cream or whipped cream if you like. Serve each slice upside-down and drizzle with pudding sauce. 7. Cake can be kept in the refrigerator, covered, for up to 3 ...

If it's an impressive, decadent chocolate cake you're after, go for this three-layer masterpiece. Hot brewed coffee in the batter adds depth to the rich chocolate flavor, and the no-fail chocolate ...

Mix in cake mix, cinnamon, and pudding mix. Fold in chocolate chips. Spread on to prepared pan, the batter will be thick. Bake 350F 25-35 minutes, or until a toothpick comes out clean.

For 9-by-13-inch pan, pour icing on while cake is still slightly warm, then cool and serve. For round cake pans, cool cake layers completely, then frost between layers and on top and sides.