Chocolate Caramel Pudding Cake Recipes

SALTED CARAMEL-CHOCOLATE PUDDING CAKE RECIPE

Steps:

• For the Chocolate Pudding Layer: Stir espresso powder into boiling water; reserve.
• In medium bowl, whisk together cocoa, sugar, and brown sugar; reserve.
• For the Salted Caramel Cake Layer: Adjust oven rack to middle position and preheat oven to 350°F. Lightly coat 8-inch square cake pan with baking spray.
• Combine sugar, corn syrup, and water in medium heavy-bottomed saucepan. Cook over medium-high heat until the sugar is dissolved. Dampen clean pastry brush with water and wipe down any sugar crystals from sides of pan. Boil mixture, swirling (but not stirring) pan occasionally, until sugar turns deep amber, 5 to 7 minutes. Immediately remove from heat and add cream; mixture will bubble and sputter. Return to heat and stir over low heat until mixture is smooth. Set aside.
• In small or medium stainless steel skillet (See Notes), melt butter over medium heat. Cook butter, swirling pan occasionally, until beginning to foam. As foam settles, brown bits of butter will become visible at the bottom of the pan (5 to 7 minutes). Immediately remove from heat and stir into reserved caramel.
• In large bowl, whisk together flour, baking powder, and salt. In medium bowl, whisk together brown sugar, egg yolks, and vanilla until combined. Whisk in milk and caramel-brown butter mixture.
• Slowly whisk wet mixture into dry mixture, mixing only until combined. With rubber spatula, scrape batter into prepared pan.
• Sprinkle batter evenly with reserved cocoa-sugar mixture, then slowly and evenly pour coffee over powder mixture. Bake until sides of cake pull away from sides of pan, 25 to 30 minutes. Transfer to cooling rack and cool 30 minutes prior to serving (it will still be warm). Sprinkle with Maldon salt, if desired, and serve with vanilla ice cream.

CHOCOLATE CARAMEL PUDDING CAKE

Steps:

• Follow direction on the box of the Dark Chocolate Cake mix. * 9 x 13" Cake Pan Let the cake completely cool down
• Take a Wooden Spoon and poke holes into the cake 2" a part using the end of the spoon. Do not push all the way through the cake.
• Warm up in jar the Sander's Classic Caramel Sauce or Caramel Fudge Sauce and pour over the top of the whole cake. Refrigerate overnight. Make sure all the whole are filled with the Caramel and all over the top of the cake.
• With electric mixer Prepare the Chocolate Instant Pudding as the recipe states. Mix in the 1/4 cup of powered sugar mix well. note: If you are making this for Adults you can also add 1/2 C of Bailey's Liquor to your pudding. Pour all the Pudding over the top of the cake and put in refrigerator for 2 hours.
• You will get so many compliments on this cake..It's a HUGE HIT all the time...Enjoy!

CARAMEL PUDDING CAKE

Steps:

• Preheat oven to 350°. In a small bow combine flour, baking powder and salt; cut in butter until crumbly. Stir in raisins and milk. , Spread into a greased 8-in. square baking pan. Combine brown sugar and boiling water; pour over batter. Bake until golden brown, 35-40 minutes. Serve warm.

CARAMEL PUDDING CAKE

Steps:

• Cream butter and granulated sugar.
• Add flower, baking powder and salt.
• Stir in milk and mix until smooth.
• Spread into greased 8x13-inch pan.
• Boil water and dissolve brown sugar. Pour over batter.
• Bake at 350°F for 1 hour.

CARAMEL PUDDING CAKE

Steps:

• Heat oven to 350°F. In large bowl, mix flour, granulated sugar, baking powder, baking soda and salt with spoon. Stir in buttermilk and oil (batter will be thick). In ungreased 8-inch or 9-inch square pan, spread batter.
• In small bowl, mix brown sugar and boiling water with spoon. Pour over batter.
• Bake 45 to 55 minutes or until cake is deep golden brown and toothpick inserted in center comes out clean. Serve warm.