CHOCOLATE PUDDING CAKE I
This is a very quick and simple no bake dessert cake. I've been making it for years without a written recipe. I have also tried it with different flavors such as Coconut/Pineapple. This recipe lends itself well to experimentation. Note: If desired, chopped nuts may be added to the pudding before spreading over cake, or may be sprinkled over the top of the pudding before adding the whipped topping layer.
Provided by LMDINCO
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 17.4 g, Cholesterol 0.4 mg, Fat 3.1 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 207 mg, Sugar 7.8 g
THE EASIEST CHOCOLATE PUDDING CAKE
This cake is made with chocolate cake mix and pudding. It is so easy and so moist. This is also good if you use peanut butter chips
Provided by Mary
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 30m
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 152.7 calories, Carbohydrate 24.9 g, Cholesterol 1.6 mg, Fat 5.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 2.3 g, Sodium 200.6 mg, Sugar 15 g
OLD-FASHIONED CHOCOLATE PUDDING CAKE
I was searching for the old fashioned kind of pudding cake and found this on Recipeland.com. This is like the one I made when in high school! Back in the '50s! Finally found it and will keep it here for safekeeping.
Provided by Nana Lee
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F.
- In medium bowl stir together flour, sugar, 2 tablespoons cocoa, milk, vegetable oil, baking powder, salt and vanilla.
- Spread into greased 8 inch square baking pan.
- In medium bowl stir together remaining 4 tablespoons cocoa, brown sugar and hot water; pour over mixture in pan.
- Bake for 45 to 50 minutes or until pudding bubbles around edges.
- Remove from oven; let stand 20 minutes.
- OPTIONAL SERVING METHOD:.
- Meanwhile, in small bowl stir jam until smooth.
- Drizzle each serving of warm pudding with jam.
Nutrition Facts : Calories 285.9, Fat 4.7, SaturatedFat 1.1, Cholesterol 2.1, Sodium 139, Carbohydrate 60.7, Fiber 1.9, Sugar 43.6, Protein 3
MICROWAVE CHOCOLATE PUDDING CAKE
Brown sugar in the batter of this classic fudgy cake makes it extra rich and gooey. Since baking it in the microwave doesn't heat up the kitchen, the cake makes a great summer treat, topped with vanilla (or your favorite) ice cream. The longer the cake cools, the more the pudding is absorbed.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 9 servings
Number Of Ingredients 10
Steps:
- Spray the inside of a microwave-safe 2-quart 8-inch square baking dish with cooking spray.
- Whisk together the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa powder, baking soda and 1/2 teaspoon salt in a large bowl. Break up some of the larger brown sugar clumps with your fingers. Make a well in the center, add the buttermilk and oil and stir until everything is just combined. Scrape the batter into the prepared baking dish with a rubber spatula. Smooth the top.
- Put 1 cup water in a microwave-safe 2-cup or larger measuring cup. Microwave on high (at 100 percent power) until steaming hot, 2 minutes in an 1,100-watt oven or 3 minutes in a 700-watt oven. Add the remaining 1/2 cup brown sugar and 1/4 cup cocoa powder, the vanilla and 1/4 teaspoon salt, and whisk to dissolve the sugar. Pour over the batter in the baking dish. Do not stir in.
- Microwave the cake on high (at 100 percent power) until the top is mostly set and dry to the touch, 8 minutes in an 1,100- or a 700-watt oven. (If the cake is slightly wet in the center, that's OK; it will continue cooking as it sits.) Let cool for at least 30 minutes.
- When you cut into the cake, you will notice a gooey chocolate pudding layer at the bottom; be sure to scoop some with each serving. Serve the cake warm or at room temperature with ice cream.
CHOCOLATE PUDDING CAKE
Starring chocolate and made with just six ingredients, this flourless cake has a pudding-like center. A water bath helps it cook gently and stay moist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees, and set a kettle of water to boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess.
- In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate; set aside.
- In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix).
- Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 to 35 minutes. Let cool 5 minutes; dust with confectioners' sugar just before serving.
WARM CHOCOLATE PUDDING CAKE
Combine cake mix and pudding for our delicious Warm Chocolate Pudding Cake. Watch our video now to learn more.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 16 servings, 2/3 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package. Pour into 13x9-inch baking dish sprayed with cooking spray.
- Beat dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over batter. Place baking dish on baking sheet.
- Bake 55 min. to 1 hour or until toothpick inserted in center of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.)
- Serve topped with COOL WHIP.
Nutrition Facts : Calories 190, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 2.5287 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.989 g, Sugar 0 g, Protein 3 g
PUDDING-FILLED DEVIL'S FOOD CAKE
My grandmother gave me the recipe for her famous homemade chocolate cake. I remember she often had it when we came over. The creamy chocolate filling makes it so good, and a fluffy white frosting just puts it over the top. -Bonnie Capper-Eckstein, Maple Grove, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 26
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with water, beating well after each addition., Beat egg whites with clean beaters until stiff peaks form; fold into batter. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For pudding, in a large heavy saucepan, combine the sugar, flour and salt. Stir in milk 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 mixture 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 chocolate until smooth. Stir in butter and vanilla. Cool to room temperature, stirring occasionally. Spread over cake., In a large heavy saucepan, combine the sugar, egg whites, water, corn syrup, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes., Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 495 calories, Fat 14g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 342mg sodium, Carbohydrate 88g carbohydrate (66g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE PUDDING CAKE
This recipe is quick, easy, and GREAT! This cake emerges from the oven like a brownie rippled with dark chocolate pudding. Throw in some nuts or chopped white chocolate if you want to get creative. Great served with freshly whipped cream or by itself!
Provided by Cooking to Perfecti
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 534.1, Fat 16.2, SaturatedFat 2.4, Cholesterol 4.3, Sodium 346.7, Carbohydrate 97.3, Fiber 3.6, Sugar 66.7, Protein 5.8
CHOCOLATE PUDDING CAKE
Provided by Food Network
Categories dessert
Time 7h10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Place the chocolate in a medium bowl and set aside. Combine the milk and all but 1 tablespoon of the sugar in a small saucepan. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Stop stirring and cook until the milk begins to bubble around the edge of the pan. Remove the pan from the heat. Whisk together the egg yolk and the remaining 1 tablespoon sugar in a small bowl. Pour half of the hot milk over the yolk mixture, whisking constantly, until the mixture thickens slightly and reaches 183 degrees on an instant-read thermometer. Immediately pour the mixture over the chocolate. Whisk until the chocolate is melted. Add the butter 1/2 tablespoon at a time, whisking until the butter is melted and the mixture is smooth. Whisk in the vanilla. Scrape the batter into a 6-inch round cake pan and smooth the top with a rubber spatula. Cover the pan with a plastic wrap and place it in the freezer for at leas 6 hours, or overnight. To unmold the cake, carefully immerse the pan in hot water for a few seconds. Wipe the bottom and side of the pan dry and invert the cake onto a serving platter. Decorate the top of the cake by running a hot dull knife across its surface in a wave pattern (dip the knife in hot water and wipe completely dry before using it). Lightly dust the top of the cake with sifted cocoa powder. Allow the cake to stand at room temperature for 45 minutes before serving.
ONE PAN CHOCOLATE PUDDING CAKE
This was one of my grandpa's favorite things that my grandma made. It looks like an unfrosted chocolate cake but the secret in the pudding layer hiding underneath!
Provided by QueenJellyBean
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and grease an 8x8 pan.
- Sift together flour, baking powder, salt, 1 1/2 tbsp cocoa, 3/4 c sugar.
- Mix into dry mixture, milk, vanilla, melted margarine and nuts.
- Pour into prepared pan.
- Mix 1 c sugar, 3 tbsp cocoa and 1 c boiling water. Pour over the top of the cake.
- Bake for about 35 minutes. Test for doneness by pressing top of cake with your finger to get a "bounce".
- Cool completely before cutting.
- My grandma always served it with a little cream poured over the top or with a scoop of vanilla ice cream.
Nutrition Facts : Calories 240, Fat 3.5, SaturatedFat 1, Cholesterol 1.9, Sodium 207.1, Carbohydrate 51.8, Fiber 1.3, Sugar 39, Protein 2.4
CHOCOLATE PUDDING CAKE
This rich, chocolate pudding cake is one of my favorites. I like to serve it warm with a scoop of vanilla ice cream. Whenever I take it to parties, everybody wants the recipe. -Paige Arnette, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 6h10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased 5-qt. slow cooker. , Cover and cook on low until a toothpick inserted in the center comes out with moist crumbs, 6-8 hours. Serve in bowls with whipped cream or ice cream if desired.
Nutrition Facts : Calories 505 calories, Fat 30g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 449mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 2g fiber), Protein 6g protein.
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