The Easiest Chocolate 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 PUDDING CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt. Add milk and oil, mix well. Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture. Add the vanilla to the hot water, then pour the water over the top.
• Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry. Serve warm with a spoon or at room temperature.

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.

OLD-FASHIONED CHOCOLATE PUDDING CAKE

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.

COME-HOME-TO-MAMA CHOCOLATE CAKE

Steps:

• In a large bowl, combine the first nine ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. baking pans., Bake at 350° until a toothpick inserted in the center comes out clean, 38-43 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a microwave, melt chocolate; stir until smooth. Let cool to room temperature, 20-30 minutes. Meanwhile, dissolve cocoa in boiling water; cool., In a large bowl, beat butter and confectioners' sugar until fluffy. Add melted chocolate; beat on low speed until combined, scraping sides of the bowl as needed. Beat in cocoa mixture., Place one cake layer on a serving plate; spread with 1-1/2 cups frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

CHOCOLATE PUDDING POKE CAKE

Steps:

• Prepare cake according to package instructions in a 9x13 baking dish. Bake until toothpick inserted in center comes out clean.
• While cake is baking, prepare the two boxes of chocolate pudding with the four cups of milk. Place in fridge until ready to use.
• When cake has cooled a few minutes, with the handle of a wooden spoon (or something similar in size) make poke holes all over the cake, poking all of the way down to the bottom of the pan.
• Pour the pudding mixture over the warm cake, using the back of a spoon to spread the pudding over the top, making sure it gets down in the holes. Place cake in the refrigerator to completely cool.
• Spread prepared whipped cream or non-dairy topping over the top off pudding, sprinkle with chocolate chips.
• Refrigerate until ready to serve, and keep in the refrigerator.

BEST-EVER CHOCOLATE FUDGE LAYER CAKE

Steps:

• Heat oven to 350°F.
• Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.
• Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts.

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.

THE BEST CHOCOLATE PUDDING FROSTING RECIPE

Steps:

• Whisk together the sugar, flour, and cocoa.
• Whisk in the milk then transfer to a small saucepan.
• Cook over medium heat, whisking constantly for 4 to 6 minutes until it begins to boil.
• Once boiling, boil for 30 seconds only then remove from heat.
• Transfer to a bowl and cover with plastic wrap touching and covering the surface, and refrigerate for 1 hour.
• Melt the chopped bittersweet chocolate at 30-second intervals, stirring in between, until fully melted, then let cool.
• In a stand mixer fitted with a paddle attachment, cream butter then add the pudding mix in small amounts, mixing a couple of times in between additions.
• Add the melted chocolate to the stand mixer and beat just until combined.
• Add the vanilla and salt, and mix on medium speed for 6 to 8 minutes until light and fluffy and light brown in color.

CHOCOLATE PUDDING CAKE- THE BEST CHOCOLATE CAKE EVER!

Steps:

• Pre-heat the oven to 180*C. Line a 8" baking pan with parchment paper.
• In a large bowl, beat together oil and sugar until the mixture is pale and light. Beat in vanilla.
• Add yogurt and milk and mix well.
• In the same bowl, sift in maida, cocoa powder, baking soda and baking powder.
• Mix only until well combined. Don't over mix.
• Pour the batter into the pan and bake at 180*C for 30 minutes or until a toothpick inserted in the center comes out clean.
• In a saucepan, combine milk, cream, chocolate and coffee bring it to a simmer over medium heat.
• In a separate bowl, stir together sugar, cornflour and cocoa.
• Once the cream mixture comes to a simmer, gradually add this to the dry ingredients and whisk well.
• Transfer the entire mixture back into the saucepan and bring it to a boil, whisking continuously.
• Once the mixture comes to a boil, bring it off the heat and add butter and vanilla. Whisk well.
• Cover the surface with a cling wrap and let it cool down.
• In a saucepan add in sugar and spread it evenly on the surface.
• Add in water and let the sugar caramelize
• Once it reaches golden amber color, add in almonds and using a wooden spoon, coat them in the sugar.
• Transfer the hot praline mix onto a silicone sheet and let it cool down completely and become firm.
• Break it into pieces and blitz it to a fine powder in your mixer.
• Cut out a hollow circle in your cake, leaving space on the edges.
• Fill the hollow space with chocolate pudding. Sprinkle some sea salt on top of the pudding (optional).
• Top it off with almond praline.
• Enjoy!

CHOCOLATE PUDDING CAKE

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.