Devil's Fridgecake
Submitted by shannonhancock
A no-bake chocolate icebox cake layered with cubed pound cake and mocha-spiked chocolate pudding set with gelatin. Chill, slice, and serve. The easiest chocolate dessert you’ll ever make.
YIELD
10 servingsPREP
20 minCOOK
5 minREADY
2 hrsNo oven, no mixer, no stress. Just layers and patience.
Chocolate pound cake gets cubed and layered in a loaf pan with a mocha-flavored chocolate pudding that’s been spiked with instant coffee and set with unflavored gelatin. A few hours in the fridge and the whole thing firms up into a sliceable, fudgy icebox cake.
It’s the kind of retro dessert that looks like you put in serious effort when really you barely broke a sweat.
Kitchen Tips
- Dissolve the gelatin completely before adding it to the pudding. Any undissolved granules will create rubbery spots in the finished cake
- Use cold skim milk for the pudding so it sets up quickly and firmly
- Chill for several hours or overnight for the cleanest slices
- Cut thin slices with a sharp knife dipped in hot water for a polished presentation
Ingredients
Directions
Combine gelatin, cold water and instant coffee in small saucepan.
Wait one minute, until gelatin is softened, then heat gently over very low heat until gelatin melts.
Remove from heat and set aside.
Beat instant pudding mix, salt and cold milk until blended well.
Stir in gelatin mixture and mix well.
Cut pound cake into cubes. (Freeze the rest)
Put half the cake cubes in a single layer in the bottom of a loaf pan.
Pour on half the pudding mixture.
Add a layer of the remaining cake cubes; pour on remaining pudding.
Chill several hours until set.
To serve, cut in thin slices and serve from pan.
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