Chocolate Lasagna


  • 1 box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix
  • 1 stick butter, softened
  • 2 (8 ounce) tub whipped topping
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon almond extract
  • 4 (3.25 ounce) containers pre-made chocolate pudding
  • 1 can Betty Crocker™ Whipped chocolate frosting
  • 3 cups Chocolate Toast Crunch™ cereal
  • 1 cup chocolate chunks or chocolate chips
  • 1/2 cup hot fudge sauce


1 _ Preheat oven to 350ºF.

2 _ In a large bowl, use a fork to mix together the chocolate cake mix and butter until well combined. Press into the bottom of a 9x13-inch casserole dish. Bake for 10-12 minutes. Remove and cool.

3 _ In a stand mixer fitted with the whisk attachment, beat together 1 tub of whipped topping, cream cheese, 1/4 cup sugar, and almond extract. Spread over cooled crust.

4 _ In a large bowl, fold together chocolate pudding, chocolate frosting, and 1 1/2 cups Chocolate Toast Crunch cereal. Spread over the cream cheese layer.

5 _ Spread final tub of whipped topping over the pudding layer. Top with remaining Chocolate Toast Crunch, chocolate chunks, and hot fudge sauce. Refrigerate for 30-60 minutes before serving. Enjoy!