Cool Whip Cake

This cake is delightful and easy to make. I have been asked several times for the recipe. Taylor tells me this is his favorite.



Mix 1 German chocolate cake mix according to package and pour into sheet cake pan.

Mix 8 oz. softened cream cheese with 1 beaten egg and 1/2 c. sugar. Fold in 1 heaping cup of mini chocolate chips.

Dot cream cheese mixture on top of cake batter. Zigag through with table knife being careful not to touch the bottom of the pan.

Bake according to directions. Note! When I baked this the first time it was raw in the middle. It takes at least 40 minutes in my oven. Make sure the middle is pretty well set before you take it out.

Topping:
Mix 1 small package of vanilla instant pudding with 1/2 c. milk. Fold into 8 oz. of Cool Whip that has been softened in the fridge. Frost and refrigerate cake.

Other Notes:

Before folding in the chips, mix them with a small amount of flour so they don't all sink to the bottom while cooking.

I like to serve this cake after the chips have had enough time to harden again. For some reason I like the firmness of the chips mixed in with the softness of the cake and topping.

Enjoy!