Chocolate Pudding Pound Cake Dessert Recipes

EASY CHOCOLATE POUND CAKE

Steps:

• In a large bowl, combine the cake and pudding mixes, eggs, water and oil. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a microwave-safe bowl, microwave frosting on high for 10-15 seconds or until thin. Drizzle over cooled cake.

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.

CHOCOLATE PUDDING CAKE II

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.

PUDDING POUND CAKE DESSERT

Steps:

• Cut cake horizontally into fourths; place two pieces side by side in an 8-in. square dish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set; fold in whipped topping. , Spoon half over cake; sprinkle with walnuts and 1/2 cup cookies. Layer with remaining cake, pudding mixture and cookies (dish will be full). Refrigerate until serving.

MOM'S CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Thoroughly grease a 10-inch fluted tube pan. Whisk together the flour, cocoa powder, salt, and baking powder in a bowl until thoroughly combined.
• In a large bowl, mix the melted margarine, sugar, milk, eggs, and vanilla extract; beat the flour mixture into the margarine mixture with an electric mixer set on Low until the batter is smooth. Pour the batter into the prepared cake pan.
• Bake in the preheated oven until the top of the cake forms a crust and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Cool cake in pan on wire rack for 10 to 15 minutes before removing pan, then allow cake to cool completely.

CHOCOLATE PUDDING CAKE I

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.

CHOCOLATE POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

THE ULTIMATE CHOCOLATE PUDDING DESSERT

Steps:

• Mix first layer ingredients together and spread into a 9x13-inch pan.
• Bake at 325°F for 15 minutes.
• Cool.
• Mix together second layer and spread onto cooled first layer.
• Mix together third layer and spread on and refrigerate.
• Top with softened Cool Whip just before serving.
• Enjoy!
• Note: I've combined the baking and refrigerating time in the cooking time category.

CHOCOLATE PUDDING POUND CAKE DESSERT

Steps:

• make the pudding according to the directions on the box.
• cut the pound cake up into small cubes and put into a bowl or serving platter or cake pan.
• pour pudding over cubbed pound cake.
• put the cool whip on top of the pudding. sprinkle the mini chocolate chips over the cool whip.
• refrigerate for an hour, serve!

CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees, and set a kettle of water to boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess.
• In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate; set aside.
• In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix).
• Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 to 35 minutes. Let cool 5 minutes; dust with confectioners' sugar just before serving.

PUDDING POUND CAKE DESSERT

Steps:

• Cut cake horizontally into fourths; place two pieces side by side in an 8-in. square dish.
• In a bowl, whisk milk and pudding mixes for 2 minutes.
• Let stand for 2 minutes or until soft-set; fold in whipped topping.
• Spoon half over cake; sprinkle with walnuts and 1/2 cup cookies.
• Layer with remaining cake, pudding mixture and cookies (dish will be full).
• Refrigerate until serving.

CHOCOLATE CHIP POUND CAKE BREAD PUDDING

Steps:

• First, make the pound cake.
• Preheat the oven to 325 degrees. Grease and flour a 9x13 or 2 loaf-sized metal pans.
• Combine the softened butter and cream cheese in a mixing bowl. Beat with mixer until blended well.
• Add the sugar and continue to beat until smooth.
• Add the eggs beating with each additional egg.
• Add vanilla.
• Add the flour alternating with milk (start and end with flour).
• Stir in chocolate chips.
• Pour in pans. Bake 9x13 pan for 45 minutes or 2 loaf pans for 35 minutes.
• Let cool on rack.
• When the cake has cooled, cut into small cubes and place in a 9x13 pyrex pan.
• Whisk together eggs and sugar. Add milk. Whisk until combined.
• Pour egg mixture over the pound cake.
• Let soak on counter for 1 hour.
• Bake for 45 minutes in a 350 degree oven.

CHOCOLATE-AND-VANILLA PUDDING CAKE

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.