Chocolate Ribbon Cake

1 package (3.4 ounces) cheesecake-flavored instant pudding mix
2 cups sour cream
2 cups cold milk, divided
2 cups all-purpose flour
1 3/4 cups sugar
3/4 cup unsweetened cocoa powder
1/2 cup ( 1 stick) butter softened
2 teaspoons baking powder
1/4 teaspoon baking soda
2 large eggs
1 teaspoon vanilla extract
1 can (16 ounces) chocolate frosting

Preheat oven to 350°F. Coat a 13- x 9- x 2-inch baking pan with cooking spray.

Combine pudding mix, sour cream and 1/2 cup milk in large bowl; mix until smooth. Set aside. Combine flour, sugar, cocoa powder, butter, baking powder and baking soda in a large bowl. Beat with an electric mixer on low speed until blended. Beat in eggs, vanilla and remaining milk on low speed for 1 minute. Beat on high speed until batter is light and fluffy, about 3 minutes.

Spoon half of the batter into the prepared baking pan. Spread with the pudding mixture. Top with the remaining batter.

Bake until a toothpick inserted in center of cake comes out clean, about 55 minutes. Remove from oven; cool completely on a wire rack.

Spread top of cake with chocolae frosting. Cut into 12 squares.

Makes 12 servings


Helpful Tips

When beating cake batter, stop the beaters 2 or 3 times and scrape bowl with a rubber spatula to incorporate all ingredients evenly.