Chocolate Death Cake

1. Prepare cake according to package directions. Can bake in a 9×11 rectangular glass baking dish or an 8″ round cake pan (I like the springform pans myself.) When I make the rectangular cake, I build it in the same pan.

2. After cake is baked, let cool for 10 minutes. Slice horizontally so there are 3 layers.

3. Separate the cake layers. Prick the surface of all three layers with a toothpick- all over- just go crazy with it. Pour raspberry syrup (if using the thawed raspberries, go ahead and use their juice here as well) over the layers and let it soak in. Place in freezer for 10 minutes, or refrigerator for 20.

4. Prepare pudding mixes according to the “pudding pie” instructions. Set aside.

5. Stir the Cool Whip, so it is “fluffy”.

Here we go for putting it together!

1. Top bottom layer of cake with 1/2 vanilla pudding. Sprinkle with 1/2 the Semi-sweet chocolate chips and mini chocolate chips. Put in freezer for 10 minutes.

2. Top vanilla pudding layer with 1/2 chocolate pudding. Top the pudding with 1/2 the white chocolate chips and heath pieces. Stick back in freezer for 10 minutes.

3. Top chocolate pudding layer with Cool Whip (if using the raspberries, add half of them here. Stick back in freezer for 10 minutes.

4. Repeat for next cake layer.

5. Top with 3rd cake layer and ice sides of cake with cream cheese frosting (this kind of holds it all together). Put in freezer for 10 minutes.

6. Frost entire cake. Can garnish with any remaining chips, pieces, or raspberries.