CHOCOLATE-ORANGE PUNCH BOWL CAKE

Chocolate-Orange Punch Bowl Cake image

Provided by @MakeItYours

Number Of Ingredients 8

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1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs as called for on cake mix box
4 cups milk
4 teaspoons grated orange peel
2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
1 cup chocolate-flavor syrup
2 cans (15 oz each) mandarin orange segments, drained
1 container (8 oz) frozen whipped topping, thawed

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
Make and bake cake mix as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
Meanwhile, in large bowl, mix milk and orange peel. With whisk, beat pudding mix into milk mixture about 2 minutes or until blended.
Cut or tear cooled cake into 1-inch pieces. Arrange half of pieces in 3 1/2-quart glass serving bowl, cutting pieces to fit shape of bowl. Drizzle 1/2 cup of the chocolate syrup over cake; spread with 2 cups of the pudding. Reserve 1/2 cup orange segments for garnish; arrange remaining orange segments over pudding. Add remaining cake pieces. Top with remaining chocolate syrup, remaining pudding and the whipped topping. Cover; refrigerate at least 2 hours until chilled.
Garnish dessert with reserved orange segments. Store covered in refrigerator up to 8 hours.