Double-Layer White Russian Sheet Cake with Devil’s Food Filling

Preheat oven to 350F.

Combine all cake ingredients [minus 1 teaspoon vegetable oil] in mixing bowl & mix until smooth.

Spray pan (*) with non-stick spray & pour in batter.

Bake cake for 17-20 minutes, or until toothpick comes out clean.

(*) I used a 7×11 Pyrex baking dish & “torted” the cake for 2 layers. You could always use a larger sheet cake pan & split it down the middle instead.

While cake is baking, measure 1/2 cup chocolate chips & remaining teaspoon of vegetable oil into a microwave safe glass dish. Microwave for 30 seconds [or less] on medium power & in 10 second increments thereafter if necessary, until just melted when stirred. Fashion a shallow rectangular container from aluminum foil, or use a small waxed paper cup, & fill with melted chocolate. Place in freezer until ready to use. [You could use a chocolate bar, but making your own is more fun]

To prepare filling:
Prepare Devil’s Food chocolate pudding according to box directions for pie filling, using less liquid for more “sturdy” filling. You could also use less liquid & substitute kahlua for a stronger flavor.

Allow cake to cool completely before cutting. Depending on size of cake, cut horizontally or vertically to achieve 2 separate layers. Set bottom layer on cake board, & top with Devil’s Food pudding mixture. Refrigerate 20 minutes or until pudding has set. Place second layer of cake on top of filling. Refrigerate 20 minutes.

Topping:
Thaw whipped topping in refrigerator until it is creamy but not runny. Place dollops of topping all over cake, spreading until the tops & sides are covered. Topping will likely pool slightly around the bottom of the cake, making it no less delicious. Remove chocolate bar from freezer, & using a flat knife, shave chocolate all over top of cake.

Keep refrigerated. Enjoy!