DEEP DARK CHOCOLATE PUDDING CAKE
This is off a King Arthur Flour bag. It says, "This rich chocolate cake is ultra-quick and simple to prepare. As it bakes, a delicious fudge sauce magically forms in the bottom of the pan; to serve, spoon the cake and hot sauce into a dish, then top with ice cream or whipped cream (if your diet can handle it!) Serve this cake hot (or warm) from the oven, or at room temperature; as the cake cools, the sauce thickens into an applesauce-like consistency."
Provided by death_by_parsnip
Categories Dessert
Time 55m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Whisk together first five ingreadients until there are no lumps.
- Add the water, vanilla, butter, and nuts. Slowly stir together until just combined (overbeating will make the cake rubbery).
- Pour into a lightly greased 8-inch square or 9-inch round cake pan.
- Bake the cake for 45 minutes. When the cake is done, the top will be set, and the bottom bubbly.
Nutrition Facts : Calories 252.6, Fat 6.6, SaturatedFat 4.1, Cholesterol 15.2, Sodium 290.6, Carbohydrate 48.8, Fiber 2.2, Sugar 33.5, Protein 2.7
DEEP DARK DEVIL'S FOOD CAKE
Make and share this Deep Dark Devil's Food Cake recipe from Food.com.
Provided by Chicagopm
Categories Dessert
Time 1h
Yield 1 Bundt Cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Prepare bundt pan- oil and flour (I like to use Baker's Joy).
- Mix cake mix, eggs, sour cream, water, oil and pudding mix until well blended.
- Fold in chocolate chips.
- Bake 50 to 60 minutes.
- Cool 20 minutes.
- Cover with foil.
- Dust with powdered sugar or glaze if desired.
Nutrition Facts : Calories 4689, Fat 256.6, SaturatedFat 90.8, Cholesterol 947.2, Sodium 6163.1, Carbohydrate 586.8, Fiber 26.1, Sugar 345.3, Protein 72.7
HEALTHY DEEP CHOCOLATE PUDDING
Make and share this Healthy Deep Chocolate Pudding recipe from Food.com.
Provided by TaterBug
Categories Dessert
Time 35m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Chop the chocolate into small pieces.
- Combine chocolate, 2 cups milk, cream, sugar/splenda, instant espresso granules, cocoa, and salt in a large saucepan.
- Stir vigourously using a whisk over medium heat and it is smooth and thick.
- Stir the remailning milk and cornstarch together and whisk into the chocolate mixture.
- Simmer for a minute whisking and scraping down the sides with a spatula until thick.
- Add the butter and vanilla and cook one more minute.
- Take it off the heat and chill in the fridge for a minimum of 3 hours until set firm.
- Use plastic wrap pressed onto surface of the pudding to avoid forming a skin.
Nutrition Facts : Calories 384.6, Fat 28.6, SaturatedFat 17.6, Cholesterol 23.6, Sodium 228.6, Carbohydrate 34.6, Fiber 7.5, Sugar 10.1, Protein 10.8
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