Ingredients

• Crisco® Flour No-Stick Spray
• 1 (18.25 oz.) pkg. Pillsbury® Devils Food Cake
• 1/2 cup Crisco® Pure Vegetable Oil
• 1 1/4 cups water
• 4 large eggs
• 1 (3.9 oz) pkg. instant chocolate pudding and pie filling mix
• 3/4 cup white baking chips
• 1 tbsp. Crisco® Pure Vegetable Oil
• 1/4 cup semi-sweet chocolate chips
• 1 tsp. Crisco® Pure Vegetable Oil

Instructions

1. HEAT oven to 350 degrees F. Spray a 12-cup fluted pan with flour no-stick cooking spray. Combine all cake ingredients in large bowl at low speed until moistened; beat 2 minutes at medium speed. Pour batter into prepared pan.
2. BAKE 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes; invert onto serving plate. Cool completely.
3. HEAT white baking chips and 1 tablespoon oil in small saucepan over very low heat until chips are melted; stir until smooth. Cool slightly. In another saucepan over low heat, heat chocolate chips and 1 teaspoon oil until chips are melted; stir until smooth. Cool slightly. Drizzle cake with white chocolate, then with dark chocolate.
4. High Altitude (above 3500 ft.):
5. SEE package for directions.