Chocolate Fudge Pudding Recipes

JELL-O® CHOCOLATE PUDDING FUDGE

Steps:

• Line 8-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Microwave 4 oz. chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until blended. Add dry pudding mix; stir 2 min.
• Add sugar, 1 cup at a time, stirring after each addition until well blended. Press onto bottom of prepared pan with back of spatula.
• Microwave remaining chocolate and butter in large microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Spread over pudding mixture. Refrigerate 2 hours or until firm.

HOMEMADE CHOCOLATE PUDDING

Steps:

• In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.

CHOCOLATE PUDDING FUDGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
• Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
• To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.

CHOCOLATE PUDDING FUDGE

Steps:

• In a heavy saucepan, combine dry pudding mix, sugar, milk and butter. Bring to a boil; boil and stir until a candy thermometer reads 224 degrees F, about 3 minutes. Remove from the heat and beat rapidly for 1 minute. Add pecans, continue beating until mixture thickens slightly. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.

CHOCOLATE FUDGE PUDDING

Steps:

• Sift the flour, cocoa and baking powder into a bowl and then add the sugar and nuts.
• Melt the butter in another pan or bowl then add milk and vanilla.
• Stir the wet ingredients into the dry ingredients.
• Spread into a small pudding dish.
• Sprinkle the sauce ingredients[brown sugar and cocoa] over the top and carefully pour the boiling water over the top of everything.
• Bake at 180 deg C for 45 minutes.

HOT FUDGE CHOCOLATE PUDDING CAKE

Steps:

• Melt butter in a 9 inch square pan.
• Add 1/4 cup cocoa, milk, and vanilla to pan and mix well with a fork.
• Sprinkle flour, 3/4 cup sugar, baking powder and salt into pan, and mix well with a fork.
• Combine 3/4 cup sugar and 1/4 cocoa in a small bowl and sprinkle over batter - DO NOT mix it inches
• Carefully pour hot water over all and DON'T mix that in either!
• Bake 350 for 40-45 minutes.

CHOCOLATE FUDGE PUDDING

Steps:

• Preheat the oven to 200C/gas 6. Heat the chocolate, butter, vanilla, water and sugar in a bowl over a pan of simmering water. Once melted, take off the heat and stir until the mixture is smooth.
• Separate the eggs, whisk the yolks into the chocolate mixture and fold in the sieved flour. In a separate dry, clean bowl whisk the egg whites with a pinch of cream of tarter until it forms stiff peaks.
• Gently fold this into the chocolate mixture and pour into a 1.2 litre pie dish or 6 individual dishes.
• Put in a bain marie and cook for 10 minutes, then lower the heat to 170C/ gas 3 - 4 and cook for a further 15-20 minutes. The pudding should be firm on top but still fudgy underneath.
• Cool a little and dredge with icing sugar. Serve with lightly whipped cream.