CHOCOLATE PUDDING FROSTING
This fluffy Chocolate Pudding Frosting is reminiscent of that Jell-o Pudding Mousse you had as a kid, only it's frosting perfection when slathered over your favorite chocolate cake.
Provided by Michaela Kenkel
Time 5m
Number Of Ingredients 4
Steps:
- Combine pudding, milk and powdered sugar with a mixer on low. Mix for about one minute. Fold in cool whip until combined. Spread on cake, store frosted cake in the fridge. Makes about 4 cups, enough to frost a 9x13 or two 9" layers.
Nutrition Facts : Calories 111 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 135 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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
CHOCOLATE PUDDING POKE CAKE
This great all-family ooey-gooey recipe can also be used for casual entertaining.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Make, bake and cool cake as directed on box for 13x9-inch pan.
- Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 22 g, TransFat 0 g
CHOCOLATE BUTTERMILK LAYER CAKE WITH CHOCOLATE PUDDING FROSTING
Categories Cake Mixer Chocolate Dairy Dessert Bake Kid-Friendly Chill Gourmet Small Plates
Number Of Ingredients 18
Steps:
- Make the cake:
- Line the bottom of 3 buttered 8-inch round (2-inch-deep) cake pans with wax paper, butter the paper, and dust the pans with flour, knocking out the excess. Into a bowl sift together the flour, the cocoa powder, the baking soda, the baking powder, and the salt. In a large bowl with an electric mixer beat together the sugar and the butter until the mixture is combined well, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Beat in the flour mixture alternately with the buttermilk in batches, beginning and ending with the flour mixture and beating well after each addition, divide the batter among the pans, smoothing the tops, and bake the layers in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until a tester comes out clean. Let the layers cool in the pans on racks for 10 minutes. Run a thin knife around the edge of each pan, invert the layers onto the racks, and let them cool completely. The cake layers may be made 2 days in advance and kept chilled, wrapped tightly in plastic wrap.
- Make the frosting:
- In a heavy saucepan whisk together the sugar, the cornstarch, a pinch of salt, and the chocolate and whisk in the boiling water. Bring the mixture to a boil over moderate heat, whisking constantly, and simmer it, whisking, for 2 minutes. Whisk in the liqueur, transfer the mixture to a metal bowl, and with an electric mixer beat in the butter, beating until the butter is incorporated. Set the bowl in a larger bowl of ice and cold water and beat the frosting until it is light and holds soft peaks.
- Assemble the cake:
- On a cake stand arrange 1 cake layer, spread the top with some of the frosting, and top the frosting with a second cake layer. Spread the second layer with some of the remaining frosting and top the frosting with the remaining layer. Spread the side and top of the cake with the remaining frosting. The cake may be assembled 4 hours in advance and kept at room temperature.
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
MOM'S CHOCOLATE COCA-COLA CAKE & FROSTING
This is the recipe my mom used to make my birthday cake when I was a little girl, and the recipe for my son's cake when he requests chocolate. It is very similar to the other Chocolate Coca-Cola Cakes, but the main difference is the little bit of cinnamon that is in it. It is our favorite chocolate birthday cake. For a prettier cake, you can use double-boiler seven minute frosting....it's not chocolate, but it does make a very pretty cake! It is a nice white frosting...almost like a meringue type frosting. Cook time does not include the 7 minutes for the white icing!
Provided by breezermom
Categories Dessert
Time 50m
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, mix together 2 cups flour, 1/2 tsp cinnamon, and 2 cups sugar.
- In a heavy saucepan combine 1/2 cup margarine or butter, 1/2 cup oil, 3 tbsp cocoa, and 1 cup coke. Bring to a boil. Pour over the dry ingredients mixed earlier. Mix until blended.
- In a small bowl, mix together 1/2 cup buttermilk and 1 tsp baking soda. Then add it to the mixture.
- Add 2 eggs and 1 tsp vanilla and beat inches Then fold in the marshmallows.
- Bake in a 13 x 9 x 2 inch pan for 30 to 35 minutes (or until a toothpick inserted in the middle comes out clean) in a 350 degree oven.
- For the frosting: Place 1/2 cup margarine or butter, 3 tbsp cocoa, and 5 tbsp coke in a saucepan and bring to a boil. Add the confectioners sugar and vanilla. Mix well. If it is too thick, and a drop or two more of coke.
- If you want the white 7 minute frosting: (These ingredients are not listed above!) In the top of a double boiler, combine 1 1/2 cups sugar, 1/4 cup + 1 tbsp cold water, 2 egg whites, 1 tbsp light corn syrup, and a dash of salt. Beat at a low speed of an electric mixer 30 seconds or just until blended. Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla and beat 2 minutes or until frosting is thick enough to spread.
Nutrition Facts : Calories 495.5, Fat 20.7, SaturatedFat 6.3, Cholesterol 44.8, Sodium 221.7, Carbohydrate 76.9, Fiber 1.2, Sugar 61.3, Protein 3.5
FLUFFY CHOCOLATE PUDDING FROSTING
I haven't tryed this as yet, this recipe was featured in a magazine, it looks wonderful, and I can't wait to try it!.. let me know if it is good.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- Pour the half and half in a medium-size bowl.
- Add in the dry pudding mix and powdered sugar (icing sugar); beat with a wire whisk for 2 minutes.
- Gently stir in the Cool Whip topping.
- Spread on cake at once.
- Store any left over cake in refrigerator.
- **NOTE** the frosting on the cake is best eaten the same day.
Nutrition Facts : Calories 650, Fat 35.1, SaturatedFat 27.2, Cholesterol 35.8, Sodium 710.2, Carbohydrate 81, Fiber 1.6, Sugar 67.6, Protein 5
CHOCOLATE CHOCOLATE PUDDING CAKE WITH CHOCOLATE GANACHE
Make and share this Chocolate Chocolate Pudding Cake with Chocolate Ganache recipe from Food.com.
Provided by Lora Schoeder
Categories Dessert
Time 9h13m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Coat two 9 by 2-inch cake pans with butter and coat each with 1 Tablespoon sugar.
- -------------For the cake--------------.
- In a large mixing bowl of a standing mixer, fitted with whisk attachment, combine eggs and 1 cup of sugar.
- Beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes.
- In a separate mixing bowl sift together the cocoa, flour, and baking powder.
- Fold cocoa mixture into the egg mixture to combine completely, until mixture is smooth.
- Divide cake batter evenly into two cake pans.
- Bake for 25 minutes, or until cake springs back when touched.
- Cool cakes for 15 minutes.
- Loosen cakes from pans and unmold onto wire rack.
- Cool to room temperature.
- -------------For the pudding-------------------.
- Combine 1/2 cup of the cream with the cornstarch in a small bowl and stir to make a paste.
- Combine the paste with remaining 3 1/2 cups cream, sugar, chocolate chips, and vanilla in a large nonstick saucepan.
- Using a wire whisk, stir the mixture until it is well blended.
- Over low heat, whisk cream mixture until chocolate melts thoroughly.
- Cook the mixture, stirring frequently, until it becomes very thick, about 25 minutes.
- Pour pudding into a large bowl.
- Cover with plastic wrap, covering surface of pudding with the plastic to prevent a skin from forming.
- Let cool to room temperature.
- ----------------To assemble the cake----------------.
- Line a baking sheet with parchment paper and place a wire rack over it.
- Using a serrated knife, cut each cake in half horizontally.
- Brush the tops of three layers each with 1/4 cup of the Grand Marnier.
- Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack.
- Spread 1 1/2 cups of the pudding evenly on top of the layer.
- Top with a second layer of cake.
- Spread 1 1/2 cups of pudding evenly over it.
- Repeat for the third layer.
- Top with the fourth layer.
- Chill in the refridgerator for 2 hours.
- ----------------For the ganache-------------.
- In a medium-sized nonstick saucepan over medium heat, heat cream just under boiling point.
- Remove from heat and add chopped chocolate.
- With a whisk, stir until chocolate is completely melted and mixture is smooth.
- Pour ganache over the top of chilled cake, allowing overflow to drip down the sides.
- Cool slightly.
- Carefully remove the cake from the wire rack.
- Chill for at least 6 hours.
- -----------For the garnish-------------.
- In a medium-sized saucepan, add 3-inches of water.
- Boil water and reduce to a simmer.
- Place semisweet chips in a stainless steel bowl and place bowl over simmering water.
- Stir chocolate until melted to a smooth consistency.
- Line a baking sheet with parchment paper and spread melted chocolate evenly across sheet.
- Chill in refrigerator until set, about 1 hour.
- Break the chocolate into large shard-like pieces.
- Place chocolate shards on top of the cake vertically at various angles.
- Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 1134.8, Fat 78, SaturatedFat 46.6, Cholesterol 309.1, Sodium 147.4, Carbohydrate 113.6, Fiber 6.7, Sugar 88.1, Protein 12.2
FLUFFY CHOCOLATE MOUSSE FROSTING
This smooth, fluffy frosting is a real treat for cake lovers. You can also use it as a dip for fresh fruit.-Kim Marie Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3-1/2 cups.
Number Of Ingredients 3
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Store in the refrigerator.
Nutrition Facts : Calories 78 calories, Fat 3g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 108mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
MOIST COCONUT PUDDING CAKE
AWESOME!! As each day goes by this pudding cake mellows and gets better. A very moist cake with a creamy custard on the bottom. This cake is lighter than it appears and would be a good after dinner dessert for guests.
Provided by Seasoned Cook
Categories Dessert
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Mix cake mix, water, vegetable oil and eggs.
- Pour into a greased and floured 9 x 13 baking pan.
- In a large bowl, pour vanilla pudding mixes, cold milk and water. Beat and mix well until blended. Pour over cake batter in pan.
- Bake in a 350 degree oven for 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 30 minutes. Place in refrigerator for 1 hour. Remove and put topping on.
- TOPPING: Mix coconut flavor pudding mix with 1 cup of cold milk. Pour over chilled cake and sprinkle with coconut.
- Keep refrigerated. Pudding cake will increase in flavor as it mellows in refrigerator after one day. Time does not include refrigeration time.
Nutrition Facts : Calories 385.2, Fat 17.5, SaturatedFat 5.5, Cholesterol 53.4, Sodium 574, Carbohydrate 52.8, Fiber 0.9, Sugar 36, Protein 4.9
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