Spice Island Chocolate Pudding Cake 3 Points Food

1880 CHOCOLATE SPICE CAKE (WITH ICING)

Steps:

• Preheat oven to 350°F
• Dissolve baking soda in the buttermilk and set aside.
• Cream sugar, butter, and buttermilk together.
• Sift dry ingredients together.
• Add alternately with buttermilk, beating well after each addition.
• Pour into greased and floured 9x13" pan.
• Bake 25-30 minutes. Spread icing over hot cake.
• For icing; Mix 5 T. butter, 7 T. brown sugar, 5 T. cream, and 1/2 cup cocoa together.
• Spread over hot cake and return to oven and broil until icing bubbles and is light brown on cake.

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.

SPICED PUDDING CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in molasses. Combine the flour, baking soda, spices and salt; add to the creamed mixture alternately with 1 cup water, beating well after each addition., Transfer to an ungreased 13x9-in. baking pan; sprinkle with brown sugar. In a microwave, heat butter and remaining water until butter is melted; carefully pour over batter., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Serve warm. Garnish with whipped cream and cinnamon if desired.