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3/4 Cup cold butter or margarine 1 package choclate cake mix, 18 1/4 oz. 1 egg, lightly beaten 1 package cream cheese softened, 8 oz. 1 cup confectioner's sugar 4 cups whipped topping, divided, 16 oz. 3 cups cold milk 2 packages instant chocolate pudding mix, 3.9 oz each 2 tablespoons chocolate curls In a bowl, cut butter into cake mix until crumbly. Add egg and mix well. Press into a greased 9 x 13 x 2 baking dish. Bake at 350 for 15-18 minutes or until set. Cool completely on wire rack. In a small mixing bowl beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup of whipped topping. Carefully spread over the crust; refrigerate. In a bowl, whisk the milk and pudding mix for 2 minutes; let stand until slightly thickened. Spread over the cream cheese layer. Top with remaining whipped topping. Refrigerate for 2 hours before cutting. Garnish with chocolate curls. Refrigerate leftovers. |