Chocolate And Vanilla Pudding Cake Recipes

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NO BAKE PUDDING GRAHAM CRACKER CAKE



No Bake Pudding Graham Cracker Cake image

This cake takes no time to put together , is so light you could eat the entire thing yourself. We stole this recipe from my cousin who guarded with her life for years.

Provided by lunitari601

Categories     Dessert

Time 20m

Yield 1 Cake, 15-25 serving(s)

Number Of Ingredients 6

1 (10 ounce) box honey graham crackers (Not sure of what size box I use just the one with three packages in it, had to put something or it w)
1 (3 1/2 ounce) box instant vanilla pudding
1 (3 1/2 ounce) box instant chocolate pudding mix
4 cups milk
2 pints heavy whipping cream
chocolate syrup, to decorate

Steps:

  • Make both the Vanilla and Chocolate pudding as directed on the box.
  • Take the whipping cream and mix on high speed until it becomes the consistency of cool whip.
  • Mix the whipping cream and the vanilla pudding together.
  • Start layering graham crackers covered with chocolate and vanilla pudding, alternating between the two flavors. I always use a rectangular serving platter.
  • When Chocolate pudding is gone use remaining vanilla pudding mixture to cover the entire cake (just like you were icing it).
  • Drizzle chocolate sauce in lines across the top of the cake(no need to be perfect), take a knife and drag it in the opposite direction of the syrup lines to make a nice patter.
  • Refrigerate the entire cake at least 3 hours.
  • The graham crackers will absorb the moister from the pudding and become soft like cake.
  • Cut on the corner going in to create a neat looking slice.
  • Good Luck with leftovers because there never is any.

Nutrition Facts : Calories 547.4, Fat 31.7, SaturatedFat 17, Cholesterol 96.1, Sodium 512.7, Carbohydrate 59.8, Fiber 1.8, Sugar 28.1, Protein 7.5

VANILLA AND CHOCOLATE DELIGHT



Vanilla and Chocolate Delight image

This makes a delicious dessert that is layers of pecans, cream cheese, and vanilla and chocolate pudding.

Provided by Honda

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 45m

Yield 18

Number Of Ingredients 10

1 cup finely chopped pecans
1 cup all-purpose flour
½ cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed, divided
3 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
2 (1.45 ounce) bars milk chocolate with crispy rice, crumbled

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
  • In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
  • In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.

Nutrition Facts : Calories 350.3 calories, Carbohydrate 34 g, Cholesterol 31.6 mg, Fat 22.6 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 13.1 g, Sodium 263.5 mg, Sugar 25.1 g

VANILLA OR CHOCOLATE PUDDING



Vanilla or Chocolate Pudding image

Rediscover homemade pudding's comforting simplicity, then see how versatile it can be. Choose one or the other, or make them both! Use this basic recipe to create the following flavor variations and desserts: Chai-Cinnamon Pudding, Mocha-Chip Pudding, Rum-Raisin Pudding, Peanut-Butter Chocolate Parfaits, Boston Cream Pie, and Raspberry Napoleons.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h30m

Number Of Ingredients 8

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder (if making chocolate pudding)
2 1/2 cups milk
4 large egg yolks
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract

Steps:

  • Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
  • Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
  • Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.

CHOCOLATE PUDDING CAKE II



Chocolate Pudding Cake II image

It makes its own sauce! Delicious and easy, and made in the same pan it bakes in.

Provided by Carol Irwin Cameron

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 11

1 cup all-purpose flour
¾ cup white sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
¾ cup packed brown sugar
¼ cup unsweetened cocoa powder
1 ½ cups boiling water

Steps:

  • Preheat oven to 350 degrees F ( 175 degrees C).
  • In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
  • Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 36.1 g, Cholesterol 0.8 mg, Fat 3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 138.5 mg, Sugar 26.4 g

FUDGE-FILLED VANILLA CAKE



Fudge-Filled Vanilla Cake image

For my husband's birthday cake, I used white chocolate pudding mix as part of the cake's topping. Guests rated this fluffy cake excellent. -Linnea Ledgister, Wausau, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 19

1 package white cake mix (regular size)
1-1/4 cups water
1/3 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup white baking chips, melted
FUDGE FILLING:
1 cup semisweet chocolate chips
3 tablespoons butter
2 tablespoons 2% milk
1/4 cup confectioners' sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
MOUSSE TOPPING:
1-1/2 cups cold 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1 teaspoon vanilla extract
Chocolate curls, optional

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine cake mix, water, oil, eggs and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in melted chips until combined., Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small saucepan, melt chocolate chips and butter with milk over low heat. Stir in confectioners' sugar, corn syrup and vanilla until smooth. Spread over warm cake. Cool cake completely in pan on a wire rack., For mousse topping, in a large bowl, whisk milk and pudding mix 2 minutes. Let stand 5 minutes or until soft-set. Fold in whipped topping and vanilla until combined. Spread over cake. If desired, top with chocolate curls. Refrigerate leftovers.

Nutrition Facts :

THE EASIEST CHOCOLATE PUDDING CAKE



The Easiest Chocolate Pudding Cake image

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

1 (3.5 ounce) package non-instant chocolate pudding mix
2 cups milk
1 (18.25 ounce) package devil's food cake mix
1 cup semi-sweet chocolate chips

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 AND VANILLA SWIRL PUDDING



Chocolate and Vanilla Swirl Pudding image

Can't decide which pudding flavor-chocolate or vanilla-you like best? Then this rich and creamy pudding is for you!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9m

Yield 2

Number Of Ingredients 7

2 tablespoons sugar
1 tablespoon cornstarch
1 cup milk
2 tablespoons fat-free cholesterol-free egg product or 2 tablespoons beaten egg
1 1/2 teaspoons butter or margarine
1/2 teaspoon vanilla
2 tablespoons semisweet chocolate chips

Steps:

  • Mix sugar and cornstarch in 4-cup microwavable measuring cup. Stir in milk and egg product. Microwave uncovered on High 3 minutes 30 seconds to 4 minutes; stirring after 2 minutes, until mixture thickens and boils. Stir in butter and vanilla.
  • Stir chocolate chips into 1 cup of the pudding until melted. Layer vanilla and chocolate puddings alternately in parfait glasses or swirl in serving dishes.

Nutrition Facts : Calories 205, Carbohydrate 26 g, Cholesterol 70 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 95 mg

CHOCOLATE-AND-VANILLA PUDDING CAKE



Chocolate-and-Vanilla Pudding Cake image

An old-fashioned layer cake conjures a winter wonderland when topped with white-chocolate buttercream as pale and thick as a fresh snowbank. Despite its black-tie formal appearance, this is a very pragmatic dessert because it's even better when you make it in advance: The milk-chocolate pudding in the middle and the icing have plenty of time to set, so the flavors intensify.

Provided by Greg Lofts

Categories     Cake Recipes

Time 4h20m

Yield Serves 12 to 16

Number Of Ingredients 26

Unsalted butter, softened, for pan
3/4 cup Dutch-process cocoa powder, plus more for pan
1 2/3 cups cake flour (not self-rising)
1 1/3 cups sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons kosher salt (we use Diamond Crystal)
2 large eggs, room temperature
3/4 cup buttermilk, room temperature
3/4 cup hot tap water
2 teaspoons pure vanilla paste or extract
6 tablespoons vegetable oil
1/3 cup sugar
2 tablespoons cornstarch
1 tablespoon Dutch-process cocoa powder
1/4 teaspoon kosher salt
1 1/2 cups whole milk
2 large egg yolks (whites reserved for frosting)
1 teaspoon pure vanilla paste or extract
4 ounces milk chocolate, coarsely chopped (2/3 cup)
2 tablespoons unsalted butter
3 large egg whites
3/4 cup sugar
Pinch of kosher salt
1 1/2 sticks unsalted butter, cut into tablespoons, softened
3 ounces white chocolate, chopped (1/2 cup), melted, and cooled

Steps:

  • For the Cake: Preheat oven to 350°F. Brush the bottom and sides of a 9-by-3-inch round springform pan with butter; line bottom with a parchment round and brush with butter. Dust parchment and sides of pan with cocoa, tapping out excess.
  • In a large bowl, whisk together cocoa, flour, sugar, baking powder, baking soda, and salt to thoroughly combine. Whisk in eggs, buttermilk, hot water, vanilla, and oil. Transfer batter to prepared pan.
  • Bake until top springs back when lightly pressed, 40 to 45 minutes. Transfer to a wire rack; let cool 20 minutes. Unlatch and remove side of pan; invert cake onto rack, remove parchment, and let cool completely.
  • For the Filling: In a saucepan, whisk together sugar, cornstarch, cocoa, and salt. Whisk in milk and egg yolks. Bring to a boil over medium-high heat, whisking constantly; boil 1 minute. Remove from heat; whisk in vanilla, chocolate, and butter until melted and smooth. Transfer to a heatproof bowl and cover with plastic wrap, pressing it directly onto surface of pudding to prevent a skin from forming. Let cool about 10 minutes.
  • For Assembly: Meanwhile, trim top of cake flat with a serrated knife, then cut horizontally into two even layers. Wash and dry springform pan, return side of pan to latched position, and line bottom with a fresh parchment round. Transfer bottom cake layer, split side up, to prepared pan.
  • Pour filling into pan, spreading to edges of cake in an even layer with an offset spatula. Transfer top layer of cake to pan (top side up), loosely cover, and refrigerate until cold, at least 2 hours and up to 1 day.
  • For the Frosting: Combine egg whites, sugar, and salt in the heatproof bowl of a mixer set over (but not in) a pan of simmering water. Heat, whisking, until mixture is hot to the touch and sugar has dissolved (it should feel smooth when rubbed between your fingers).
  • Transfer bowl to mixer fitted with the whisk attachment. Beat on medium speed 5 minutes. Increase speed to medium-high and continue beating until stiff peaks form and mixture is glossy and cooled, 5 to 6 minutes more. Reduce speed to medium; beat in butter, 1 tablespoon at a time. Beat in white chocolate until thick and smooth (if frosting seems thin, it was too warm when butter and chocolate were added; refrigerate until cool and beat again before using).
  • Unlatch and remove side of pan from chilled cake. Use an offset spatula to smooth any filling protruding from middle along side of cake. Line the edges of a cake plate or stand with strips of parchment.
  • Transfer cake to plate or stand. Spoon frosting onto top of cake and spread evenly over top and sides with an offset spatula. Discard parchment strips and refrigerate cake until icing is set, at least 20 minutes or, loosely covered, up to 3 days. Slice and serve.

CHOCOLATE PUDDING CAKE I



Chocolate Pudding Cake I image

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

1 (10 inch) angel food cake
1 (5.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (1.55 ounce) bar milk chocolate

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

CHOCOLATE PUDDING CAKE



Chocolate Pudding Cake image

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

1 package chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
2 cups sour cream
4 large eggs
1 cup water
3/4 cup canola oil
1 cup semisweet chocolate chips
Whipped cream or ice cream, optional

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.

GRANDMA HAGERSON'S CHOCOLATE PUDDING CAKE



Grandma Hagerson's Chocolate Pudding Cake image

Grandma Hagerson's recipe for chocolate pudding cake. The water poured over the top at the end blends in with the other ingredients and settles on the bottom while cooking, creating a delightful pudding underneath the cake when it is finished!

Provided by JUCHUNK

Categories     Desserts     Chocolate Dessert Recipes

Time 1h

Yield 10

Number Of Ingredients 11

1 cup all-purpose flour
1 ¼ cups white sugar, divided
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 tablespoons melted butter
2 teaspoons vanilla extract
1 (1 ounce) square unsweetened baker's chocolate, melted
½ cup brown sugar
2 tablespoons cocoa powder
1 cup water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Sift flour, 3/4 cup white sugar, baking powder, and salt together in a bowl. Mix in milk, butter, vanilla extract, and chocolate. Pour mixture into an ungreased 8x8-inch baking pan.
  • Mix brown sugar, cocoa, and remaining white sugar together in another bowl. Spread over the top of the batter in the pan. Pour in water.
  • Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 30 minutes. Allow to cool in the pan for 15 to 30 minutes. Serve warm.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 44 g, Cholesterol 7.1 mg, Fat 4.3 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 2.6 g, Sodium 181 mg, Sugar 32.8 g

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Vanilla Pudding Recipe - BettyCrocker.com new www.bettycrocker.com. Nov 12, 2021Steps 1 In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. 2 Gradually stir at least half of the hot mixture into egg yolks, then stir ...
From therecipes.info


CHOCOLATE-AND-VANILLA PUDDING CAKE | MARTHA STEWART
2021-12-08 1 teaspoon pure vanilla paste or extract. 4 ounces milk chocolate, coarsely chopped (2/3 cup) 2 tablespoons unsalted butter. 3 large egg whites. 3/4 cup sugar. Pinch of kosher salt. 1 1/2 sticks unsalted butter, cut into tablespoons, softened. 3 ounces …
From mastercook.com


RECIPE FOR CAKE WITH VANILLA PUDDING
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


VANILLA PUDDING CAKE {FROM-SCRATCH} | MEL'S KITCHEN CAFE
2020-09-25 For the cake, in a medium bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl or liquid measuring cup, whisk together the eggs, milk and vanilla. Pour the wet ingredients into the dry ingredients, followed by the melted butter. Whisk just until combined – don’t overmix. It’s ok if the batter is slightly lumpy.
From melskitchencafe.com


CHOCOLATE PUDDING CAKE RECIPE - CUISINART.COM
Instructions. Lightly coat a 2-quart soufflé dish with teaspoon butter. Combine ¾ cup granulated sugar in large bowl with the flour, 3 tablespoons cocoa, baking powder and salt. Add hot milk, melted butter, and vanilla. Using a Cui- sinart® Hand Mixer on low speed, beat until smooth.
From cuisinart.com


25 DREAMY PUDDING POKE CAKES YOU SHOULDN'T LIVE WITHOUT!
2015-08-14 Chocolate Oreo Poke Cake @ Sing For Your Supper. 8. Strawberry Creme Passion Poke Cake @ The Baking ChocolaTess. 9. Banana Pudding Poke Cake @ Tablespoon. 10. Pumpkin Butter Pecan Poke Cake @ The Baking ChocolaTess. 11. Chocolate Banana Poke Cake @ Big Bear's Wife.
From thebakingchocolatess.com


CHOCOLATE PUDDING CAKE - BAKE FROM SCRATCH
Instructions. Preheat oven to 350°F (180°C). Butter 2 (9-inch) round cake pans. Line bottom of pans with parchment paper. Dust sides with cocoa, tapping out excess. In a large bowl, sift together flour, cocoa, baking soda, espresso powder, baking powder, and salt.
From bakefromscratch.com


THE EASIEST CHOCOLATE PUDDING CAKE RECIPE (WITH STEP BY STEP …
2011-06-30 Preheat the oven to 350F/180C and grease an 8-inch or 9-inch cake pan. In a large bowl with a whisk combine the sugar, melted butter, whole milk, egg, and vanilla extract mix until fully combined. Place a fine-mesh sieve over the wet ingredient and sift in the flour, cocoa powder, baking soda, salt, and baking powder.
From confessionsofabakingqueen.com


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