Chocolate Slush Cake Recipe

Rich, cool, creamy, and decadent, this chocolate slush cake is a great dessert to serve family and friends any time of the year. This is a delicious layered pudding cake that simply melts in your mouth.

My grandmother made this “cake” all the time. Memorial Day? Had it. Labor Day? Served it. Thanksgiving? On the table. It is very easy to make, and no one else seemed to ever make anything similar. Nearly everyone loved it – pudding + smooth cream cheese; what’s not to love? So, my grandmother made this often, and it was served a lot in my family.

Chocolate Slush Cake Recipe

When my mother gave me one of my grandmother’s recipe files (my grandmother had a few), this forgotten recipe was inside. I decided to share the wealth (so to speak!) and post this wonderful dessert recipe. This was always a big hit in my family growing up, and I hope you enjoy it as much as my family has.

This chocolate pudding slush cake recipe has a crust layer, then the cream cheese layer, the next layer is the chocolate pudding layer, and the fourth layer is the whipped cream layer… which is actually imitation whipped topping, and voilà! these cream layers come together to form a delicious dessert the whole family will enjoy.

How to make a chocolate slush cake:

1. Mix together flour, margarine, and walnuts. Press into the bottom of a 13×9 pan and bake in a preheated 350 degrees F oven for 15 minutes. Allow to cool completely.
2. Mix cream cheese and confectioners’ sugar together using an electric mixer. Add imitation whipped topping, and combine. Spread over cooled crust.
3. Mix together instant pudding mix and milk for 2-5 minutes on high speed. Pour over the top of the cream cheese layer.
4. Top the chocolate pudding mixture with the rest of the imitation whipped topping. Garnish with nuts and/or shredded coconut.
5. Refrigerate for at least 6 hours prior to serving.

Tips and variations for making this Chocolate Slush Cake Recipe:

● My grandmother made this as long as I can remember. I would suspect (but do not know) that it may have been a recipe from Kraft. Back then, “whipped topping” was Cool Whip and nothing else. If there were generics, I never saw them. So that leads me to believe this recipe was either from Kraft or a woman’s magazine that had a tie-in to Kraft. Today, we have generic substitutes, so the original “imitation whipped topping” stands.
● You can substitute butter for the margarine.
● ½ cup of margarine is one stick in the United States
● You could substitute a Graham cracker crust for the baked flour crust, but that will change the taste and texture of this chocolate delight.
● The nuts used were always walnuts. That is not listed on the recipe, however, so if you want to use something else, give it a try!
● For my UK and Australian friends: confectioners’ sugar is icing sugar (powdered sugar, 10x)
● If you want a larger layer of whipped topping at the top, buy a bigger Cool Whip container and use more.
● In addition to, or in lieu of topping this cake with chopped nuts or shredded coconut, shaved chocolate can also be used.
● This is not a traditional cake or cheesecake. A pudding cake would be the best way to describe it. While it does set, it is not always a clean lift from the pan. I recommend making the day before and allowing this to sit (refrigerated of course) overnight. If you would like to serve it for dinner, make it in the early morning and give this cake the full six hours to set.
● I use this 13″x9″ baking pan that comes with a lid. If you don’t have an airtight container, wrap it well with plastic wrap. I highly recommend stretch-tite.
● This recipe uses simple ingredients that are commonly found in the local grocery store.

If you are a chocolate fan, you are going to want to try these terrific chocolate desserts:

● Chocolate Banana Cake Recipe
● Chocolate Cheesecake Recipe
● Perfect Chocolate Cake Recipe

Chocolate Slush Cake Ingredients:

● 1 cup Flour
● ½ cup Margarine
● ½ cup Walnuts, chopped
● 8 ounces of Cream Cheese
● 1 cup Confectioners Sugar
● 10 ounces Imitation Whipped Topping
● 2 small packages of Instant Chocolate Pudding Mix
● 3 cups cold Milk
● Nuts or Coconut for Garnish

Chocolate Slush Cake Mise en Place:

● Measuring Cup
● 13×9 Baking Dish
● Rubber Spatula
● Electric Mixer: Stand Mixer (paddle attachment, whisk, bowls, etc.) or Hand Mixer

Chocolate Slush Cake Directions:

1. Preheat oven to 350°F.
2. Mix together 1 cup flour, ½ cup margarine, and ½ cup chopped nuts as if you were making a pie crust.
3. Pat crust mixture into the bottom of a 13″x9″ pan.
4. Bake in a preheated 350° for 15 minutes.
5. Allow the crust to cool completely before adding the chocolate pudding mixture.
6. Using the large bowl of a stand mixer, mix together the cream cheese and confectioners sugar on medium speed until smooth.
7. Add in one cup of imitation whipped topping; mix well by hand.
8. Spread the cream cheese mixture evenly over the baked and cooled crust.
9. In a separate large bowl of a stand mixer, mix together 2 packages (small) of instant chocolate pudding and 3 cups of cold milk.
10. Beat on high speed for 2-5 minutes.
11. Pour over the cream cheese mixture in the pan, and spread evenly.
12. Top with remaining whipped topping.
13. Sprinkle with chopped nuts or coconut, or both.
14. Refrigerate for at least 6 hours before cutting and serving.
15. Refrigerate leftovers in an airtight container in the fridge.

Yield: 1

Chocolate Slush Cake Recipe

Print

Rich, cool, creamy, and decadent, this chocolate slush cake is a great dessert to serve family and friends any time of the year. This is a delicious layered pudding cake that simply melts in your mouth.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 6 hours

Total Time 6 hours 30 minutes

Ingredients

For the Crust

• 1 cup Flour
• ½ cup Margarine
• ½ cup Walnuts, chopped

For the Layers

• 8 ounces of Cream Cheese
• 1 cup Confectioners Sugar
• 10 ounces Imitation Whipped Topping
• 2 small packages of Instant Chocolate Pudding Mix
• 3 cups cold Milk
• Nuts or Coconut for Garnish

Instructions

1. Preheat oven to 350°F.
2. Mix together 1 cup flour, ½ cup margarine, and ½ cup chopped nuts as if you were making a pie crust.
3. Pat crust mixture into the bottom of a 13″x9″ pan.
4. Bake in a preheated 350° for 15 minutes.
5. Allow the crust to cool completely before adding the chocolate pudding mixture.
6. Using the large bowl of a stand mixer, mix together the cream cheese and confectioners sugar on medium speed until smooth.
7. Add in one cup of imitation whipped topping; mix well by hand.
8. Spread the cream cheese mixture evenly over the baked and cooled crust.
9. In a separate large bowl of a stand mixer, mix together 2 packages (small) of instant chocolate pudding and 3 cups of cold milk.
10. Beat on high speed for 2-5 minutes.
11. Pour the chocolate pudding mixture over the cream cheese mixture that is in the pan and spread evenly.
12. Top with remaining whipped topping.
13. Sprinkle with chopped nuts or coconut, or both.
14. Refrigerate for at least 6 hours before cutting and serving.
15. Refrigerate leftovers in an airtight container in the fridge.

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Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 243Total Fat: 17gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 15mgSodium: 93mgCarbohydrates: 20gFiber: 1gSugar: 13gProtein: 4g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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