LISA'S CHOCOLATE CHOCOLATE CHIP CAKE
Super moist and decadent, but easy-to-make cake! Dust with confectioner's sugar if desired.
Provided by Lisa S.
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
- Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
- Bake for 1 hour. Allow to cool.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 49.5 g, Cholesterol 70.4 mg, Fat 35.2 g, Fiber 2.2 g, Protein 6.1 g, SaturatedFat 9.4 g, Sodium 520.6 mg, Sugar 30.7 g
CHOCOLATE PUDDING CAKE II
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
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
CHOCOLATE CHOCOLATE CHIP PUDDING CAKE RECIPE - (4.6/5)
Provided by á-39535
Number Of Ingredients 6
Steps:
- Cook pudding with 2 cups of milk, as instructed in the packet cover and keep aside for cooling. In a large mixing bowl, empty the contents of the cake mix and combine it with the eggs. Beat it to make a soft and fluffy batter. Pour in the instant pudding and stir till it blends completely. Grease a 9x13 sized baking pan and spread the cake batter into it. Drop in chocolate chips and nuts (if used) and bake in a preheated oven at 350° F, for not more than 30-35 minutes.
OLD-FASHIONED CHOCOLATE PUDDING CAKE
I was searching for the old fashioned kind of pudding cake and found this on Recipeland.com. This is like the one I made when in high school! Back in the '50s! Finally found it and will keep it here for safekeeping.
Provided by Nana Lee
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 285.9, Fat 4.7, SaturatedFat 1.1, Cholesterol 2.1, Sodium 139, Carbohydrate 60.7, Fiber 1.9, Sugar 43.6, Protein 3
CHOCOLATE CHIP PUDDING BUNDT CAKE
This recipe originally came from a college football coaches wife. It is incredible and requires no frosting!
Provided by SaraBellaBean
Categories Dessert
Time 1h5m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix cake mix, pudding and sugar all together.
- Add oil and water and beat with wooden spoon (very important to use the wooden spoon) adding one egg at a time with wooden spoon, folding into batter.
- Add sour cream and chocolate chips.
- Prepare a greased and floured bundt tube.
- Pour into batter into Bundt Pan.
- Bake for 50-60 minutes at 350 degrees.
- Cool one hour before removing from pan.
Nutrition Facts : Calories 573.7, Fat 30.8, SaturatedFat 9.2, Cholesterol 73.2, Sodium 596, Carbohydrate 72.8, Fiber 2.4, Sugar 52, Protein 5.7
CHOCOLATE-AND-VANILLA PUDDING CAKE
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
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.
NO-BAKE CHOCOLATE PUDDING CAKE RECIPE BY TASTY
Here's what you need: chocolate hazelnut spread, graham crackers, instant chocolate pudding, milk, cream cheese, sugar, vanilla, chocolate, chocolate frosting, raspberry, graham cracker crumb, chocolate shaving
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Line a baking sheet with parchment paper and grease with nonstick cooking spray.
- Spread the chocolate hazelnut spread into an even rectangle, leaving ¼ inch (6 mm) between each cracker.
- Place 20 graham cracker halves on top of chocolate hazelnut mixture and freeze until solid, about 30 minutes.
- Cut between the graham cracker pieces with a knife. Lay a cutting board on top of the graham crackers and invert the baking sheet.
- Carefully peel the parchment paper from the chocolate hazelnut layer. Return to freezer until ready to build cake.
- In a large bowl, combine the instant pudding and milk, and whisk until fully incorporated. Allow to set for at least five minutes.
- In a medium bowl, combine the cream cheese, sugar, and vanilla, and mix until fully incorporated.
- Fold in the melted chocolate until fully incorporated.
- Add the cream cheese mixture to the pudding mixture and stir until fully combined.
- Add three quarters of the pudding mixture to the bottom of a 10-inch (25-cm) greased springform pan.
- Make a ring along the edge of the pan with the chocolate hazelnut graham crackers pressing them until they are even with the top of the pan.
- Leave a ¼ to ½-inch (2 to 6-cm) gap and make another ring using plain graham cracker pieces. Repeat, alternating between chocolate hazelnut and plain graham crackers, until you reach the center.
- Fill the pan with the remaining pudding mixture and spread evenly across the top.
- Freeze the cake for at least 4 hours.
- Release the chilled cake from the pan and frost with chocolate frosting.
- Garnish with raspberries, crushed graham crackers, and chocolate shavings.
- Enjoy!
Nutrition Facts : Calories 766 calories, Carbohydrate 107 grams, Fat 35 grams, Fiber 3 grams, Protein 9 grams, Sugar 88 grams
CHOCOLATE CHIP CAKE
It's hard to believe this wonderfully moist chocolate cake starts with a cake mix and is so easy to make!
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine cake and pudding mixes, eggs, sour cream, oil and water. Beat until well blended and creamy. Stir in chocolate and nuts. Spread into a greased and floured 10-in. tube pan. , Bake at 350° for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. Cool. Serve with ice cream if desired.
Nutrition Facts :
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