Chocolate Coffee Pudding Cake Food

GOOEY CHOCOLATE PUDDING CAKE

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the milk, butter and vanilla. Stir together until smooth with a wooden spoon or spatula.
• Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.
• For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter.
• Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with mint chocolate chip ice cream, if desired.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a medium bowl, stir together the flour, baking powder and soda. Set aside.
• In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
• Add the flour mixture and combine. Batter will be thick.
• In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
• Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.

CHOCOLATE PUDDING CAKE II

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C).
• In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
• Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

THE EASIEST CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large saucepan combine the non-instant pudding mix with 2 cups milk. Cook over medium heat, stirring constantly, until the pudding is thickened. Remove from heat. Pour the dry cake mix into the saucepan and mix until smooth. Pour batter into prepared pan and sprinkle with chocolate chips and walnuts.
• Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

JELLO CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350F; grease and flour a 10 inch tube pan.
• Blend all ingredients together in large mixer bowl; beat for two minutes at medium speed.
• Pour into pan and bake for 55 to 60 minutes, or until cake springs back when lightly touched.
• Cool in pan for 15 minutes; remove from pan onto cooling rack to complete cooling.
• Sprinkle with confectioner's sugar.

CHOCOLATE CAKE WITH COFFEE FROSTING

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on high for 1 minute. Stir; cook 30 seconds longer or until melted., In a small bowl, combine the buttermilk, oil and egg. Add to dry ingredients; beat just until combined. Add the chocolate mixture and vanilla. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in butter and vanilla. Spread warm frosting over cake.

THE ULTIMATE CHOCOLATE PUDDING DESSERT

Steps:

• Mix first layer ingredients together and spread into a 9x13-inch pan.
• Bake at 325°F for 15 minutes.
• Cool.
• Mix together second layer and spread onto cooled first layer.
• Mix together third layer and spread on and refrigerate.
• Top with softened Cool Whip just before serving.
• Enjoy!
• Note: I've combined the baking and refrigerating time in the cooking time category.

OLD FASHIONED COFFEE PUDDING

Steps:

• In a large saucepan, combine the sugar, flour and salt. Stir in coffee until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool. Fold in whipping cream. Chill. Garnish with additional whipped cream and chocolate if desired.

CHOCOLATE COFFEE BUNDT CAKE

Steps:

• COMBINE in a large mixer bowl cake mix, pudding mix, eggs, water, liqueur and cinnamon; Beat on medium speed for 2 minutes; Stir in chocolate chips; Spread batter evenly in prepared 10 inch bundt pan, greased and floured.
• BAKE for 50 to 55 minutes; Cool 20 minutes on wire rack, then remove from pan and cool completely on rack set over waxed paper.
• COMBINE in a small saucepan granulated sugar, butter and coffee; Bring to a boil over medium heat, stirring to dissolve sugar, then boil 3 minutes; Remove from heat, stir in liqueur; Let cool.
• POKE holes over surface of warm cake with fork and brush half of glaze over cake, letting it soak in for about 1o minutes; Brush remaining glaze over cake; Cool completely; Dust with confectioner’s sugar.

COFFEE AND CHOCOLATE PUDDING

Steps:

• In a saucepan, mix brown sugar, cornstarch, cocoa powder, coffee and salt. Add slowly soy milk and bring to boil at medium heat.
• Reduce heat and let simmer for 1 minute or until thicken. Remove saucepan from the heat. Add chocolate and stir until melted. Add vanilla and stir.
• Spread pudding in 4 individual serving dishes. Cover the surface with plastic wrap and put in the fridge for at least 4 hours.

COFFEE-CHOCOLATE CAKE

Steps:

• In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.

CHOCOLATE-COFFEE PUDDING CAKE

Steps:

• Combine water& coffee until dissolved.
• Stir in milk& set aside.
• Combine flour, sugar, cocoa, baking powder& salt in a bowl; stir in butter& half the coffee mixture until smooth.
• Spoon into lightly greased 8-cup (2 litre) ovenproof dish, smoothing top.
• Combine sauce ingredients in a small bowl; sprinkle over batter.
• Pour remaining coffee mixture over top but do not stir.
• Bake in preheated 350F oven for 30 minutes or until sauce bubbles& cake is firm to the touch.
• Serve hot- with ice cream, frozen yoghurt or whipping cream (optional).

CHOCOLATE COFFEE CAKE WITH CHOCOLATE STREUSEL TOPPING

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking pan.
• In a large mixing bowl, cream butter, sugar, vanilla and eggs for about 5 minutes.
• In a bowl, sift together flour, baking powder, baking soda and salt.
• Add the flour mixture along with the sour cream to the creamed mixture; mix until well combined.
• Stir in chocolate chips.
• Transfer to prepared baking dish, and smooth out batter.
• To make topping: mix together brown sugar, flour, cocoa and butter until crumbly.
• Stir in chocolate chips and nuts.
• Sprinkle the streusel mixture evenly over cake batter in the pan.
• Bake for about 35-40 minutes (do not overbake).
• Delicious!

THREE-LAYER CHOCOLATE CAKE WITH IRISH COFFEE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch round cake pans with parchment paper, then spray with baking spray. Place a large aluminum mixing bowl in the freezer.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and allow to cool.
• Sift flour, baking soda, and salt together in a bowl. Whisk hot coffee and cocoa together in a separate bowl until smooth; stir in buttermilk.
• Cream brown sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating briefly after each addition. Mix in cooled chocolate. Add flour mixture in 2 batches, alternating with buttermilk mixture, beating batter briefly after each addition. Divide batter evenly between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and remove parchment paper. Let cool, about 30 minutes.
• Flip cakes over and trim the top of each one to make it flat. Drizzle 1/4 cup cream liqueur over each cake and allow to soak in while you make the frosting.
• Remove aluminum bowl from the freezer; add heavy cream and instant coffee granules. Beat with an electric mixer fitted with a whisk attachment until soft peaks start to form. Add powdered sugar and whisk until medium peaks form. Add pudding mix gradually on low speed. Fold in cream liqueur. Taste and adjust with more powdered sugar, if needed.
• Place one cake on a serving plate, top with 1/3 of the fudge sauce, and spread a generous layer of coffee frosting on top; repeat with the second layer. Add the remaining cake and top with remaining fudge sauce. Crumb-coat the sides of the cake lightly with frosting.
• Fit a pastry bag fitted with a large round tip and fill with frosting. Pipe 1 vertical line of dots from the bottom to the top edge of the cake. Place a spoon over the center of each dot and drag to create a petal effect, wiping the spoon clean after each swipe. Pipe another line of dots in the tails of the previous petals and repeat dragging motion. Continue to pipe dots and create petals around the entire cake, finishing with a line of dots.

CHOCOLATE PUDDING CAKE I

Steps:

• Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
• Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
• Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
• Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
• Chill until ready to serve, at least one hour.

CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350* (F).
• Spread butter or margarine on bottom and sides of 8-inch square pan.
• In mixing bowl, combine flour, 2/3 cup sugar, 4 Tbsp.
• cocoa, baking powder, cinnamon, coffee powder, and salt.
• Stir slowly until blended.
• Stir in milk, oil, and vanilla.
• Spoon batter into prepared pan, and smooth out until evenly distributed.
• In a small bowl, stir together remaining 2 Tbsp.
• cocoa and 2/3 cup sugar.
• Spread this mixture evenly over batter in pan.
• On top of this, pour boiling water.
• Do NOT stir.
• Carefully set pan in preheated oven on middle rack, and bake for 35 minutes, or until top looks crisp and crackled and cake tester inserted into a cakey area comes out clean.
• Cool for a few minutes.
• Serve warm, directly from pan.

CHOCOLATE MOCHA PUDDING

Steps:

• Combine sugar, cocoa, cornstarch, cinnamon and coffee in an 8 cup measure cup or bowl.
• Gradually stir in milk.
• Microwave on high 5 to 6 minutes or until it starts to boil and thicken slightly (whisk twice).
• Stir in butter and vanilla.
• Place plastic wrap on surface of pudding.
• Refrigerate at least 2 hours.
• Whisk until smooth.
• Serve in individual bowls or wine glasses.