Better Than “Have You Lost Weight?” Cake

My mother has always called this Better Than Robert Redford cake. No disrespect to Mr. Redford, but in 2008, I feel its time for a new name. I have often heard it referred to as Better Than S__ Cake, but I am not really keen on actually saying that. I mean, I need a name I can actually use around the children. This is where you come in.

Help me come up with a new word to fill in the blank for this cake.
Better than _________ Cake
So tell me, what is this cake better than?
I’ll choose a winner before I put up my next post and officially change the title of the cake! Have fun, get creative, or just say the first thing that comes to mind!

It pretty much goes without saying that I love this cake. I make it a point not to post any recipe that I don’t love (Which is why you will never see a tuna or shrimp recipe on my blog, at least not authored by me – sorry seafood lovers!).

My mother first made this when I was in middle school and she has always chosen the low fat, sugar free, or light versions of ingredients, as do I. I don’t necessarily do this for health purposes though, I just do it so I can eat more with no guilt! The buttery pecan crust is divine, add a layer of cream cheese, powdered sugar, and cool whip mixed together? I’m sooooooo in! Add some thick chocolate pudding on top? Oh yeah! Make that pudding sugar free? YEAH BABY!

( For those of you interested in notes from my Disney trip, you can view them here! )


First, we have to make our crust. You’ll need: flour, margarine or butter, and chopped pecans.
Melt margarine and pour into mixing bowl with flour and pecans. Mix until well blended.
It will look like this.

Press that into a 9×13 inch pan. Bake at 350 for twenty minutes. Cool completely.
I am using two 8×8 pans for mine because I am freezing one to bring out when my in laws come to visit in two weeks!
 
Now lets make the filling! You’ll need: cream cheese, confectioner’s sugar, and cool whip. I used light but you can use whichever variety you like!

Place cream cheese and confectioner’s sugar in mixing bowl. Take a photograph and use the flash so it practically blinds everyone who will gaze upon it later.

Beat until well blended and creamy. Add one cup of whipped topping, mix again until well blended.

It will look like this!
If you don’t stick a spoon in there and have a lick at this point, you weren’t raised right!
Spread cream cheese mixture over cooled crust.

Now lets make the next layer! You’ll need two large boxes of instant chocolate pudding and five cups of milk. I used sugar free pudding and whole milk but you can use any variety of pudding and milk that you choose!

Pour milk into mixing bowl…
You know whats coming next, don’t ya?

Add both packets of pudding and mix well.
Until thickened.

Pour that over your cream cheese layer.

Spread it out. See those little lumps of unblended pudding in there? Do you see me being too concerned with those? heck no!

Drop dollops of remaining whipped topping over the top.

Spread it out nicely, careful not to get the pudding mixed up in it. Refrigerate for several hours before serving. If you are impatient like me, just stick it in the freezer for a bit!

Better Than “Have You Lost Weight?” Cake

Better Than “Have You Lost Weight?” Cake

Ingredients

  • 1 Cup flour (crust)
  • 1 stick margarine or butter, melted (crust)
  • 1/2 Cup chopped pecans (crust)
  • 8 ounces cream cheese, softened (filling)
  • 1 cup confectioner's sugar (filling)
  • 1 cup whipped topping (Buy a 12 ounce tub, reserve remainder for topping) (filling)
  • Pudding layer
  • 2 Large boxes instant chocolate pudding (sugar free or regular) (pudding layer)
  • 5 Cups mlk (whole, skim, or nonfat) (pudding layer)

Instructions

  1. Mix all crust ingredients together until well blended. Press into bottom of 9x13 inch dish. Bake at 350 for twenty minutes. Cool completely.
  2. For filling, Beat cream cheese and sugar in medium bowl until fluffy. Fold in one cup of whipped topping. Spread over cooled crust.
  3. For the pudding layer, Beat pudding and milk together until thickened. Spread over cream cheese layer.
  4. Top with remaining whipped topping. Refrigerate for several hours before serving.
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Thank you for reading Southern Plate!!!
Christy

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Comments

  1. Brittney says

    I’m so glad you posted this recipe with pictures! My husband has been begging me to make this cake but I couldn’t find the right recipe. Now I’m pretty excited to make it!

  2. Kathy Malphrus says

    My mother-in-law first gave me this recipe about 25 yrs. ago. She called it Chocolate Delight. Recently, I made this with a lemon curd layer (homemade, of course) instead of the chocolate layer. I candied lemon slices to decorate on top of real whipped cream. This was for an event at our church that my friend and I catered. You would have thought it was manna judging everyone’s reaction. It was indeed a treat. I’ve also seen a recipe using a peach layer and one with strawberry. Haven’t tried these, but know this would be just as delicious. Love this recipe.

  3. Melanie says

    I had to laugh when I ran across this. I’ve been making this for over 20 years & we call it “Sex in the pan”!! I have no idea where the name change came from, but everyone always wants it! Gotta love us southerners from Louisiana!
    LOVE LOVE LOVE your website!

  4. Kelly Kleffner says

    We call it “Summer Treat Delight” .This delicious recipe was introduced to my St.Louis,Mo family in the summer of 1977.And we continue to serve it for our summer celebrations and family gatherings to this day.Love It! Enjoy:)

  5. Linda Kirby says

    I recently made this cake for a family get together (which turned out to be a surprise 25th wedding anniversary party for my husband and I),everyone thought it was delicious! I used banana cream pudding and added chopped stawberries in pudding and on top of coolwhip. Yummy summer dessert!

  6. Melinda says

    We Call this Chocolate Delight- I make a variation to this cake that my sister-in -law created when my husband could not have caffine. We call Banana pudding delight. All my family and friends love. Make the crust and filling like you do, then slice up 3 bananas over top, use 1 large can of drained pineapple and mix with 1 large box on Vanilla pudding, top with cool whip and crushed.

    • Melinda says

      We Call this Chocolate Delight- I make a variation to this cake that my sister-in -law created when my husband could not have caffine. We call Banana pudding delight. All my family and friends love. Make the crust and filling like you do, then slice up 3 bananas over top, use 1 large can of drained pineapple and mix with 1 large box on Vanilla pudding, top with cool whip and crushed Pecans. Melts in your mouth

  7. Toby says

    My aunt has always made this every Christmas since I was a little girl… It’s always a big hit and there is never any left for her to take home! We have always called it “four layer pie”… No matter what it’s called, it’s heaven in a casserole dish!

  8. PotsandPans says

    I first sampled this at at a potluck over 30 years ago when I taught at a private school on the east coast. A fellow teacher had gotten it from her pastor’s wife who whispered the title to her . My children always called it “Blank In A Pan” and still ask for it when they come home although they are now in their forties. Nowadays I hear it referred to as “Chocolate Delight.” Hope you come up with a luscious title. Will be watching.

  9. Angie Crum says

    My husband’s grandmother and her sisters all make this and they all call it “Sin Pie”…easy to understand because you can’t stop at just one piece and well, gluttony is one of the seven deadly ;) My favorite is with homemade cooked down crushed pineapple. Yummy! Also, you can take the crust recipe and turn it into shortbread cookies just by adding sugar to the mix.

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