Chocolate Pudding Refrigerator Cake Recipes

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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

CHOCOLATE PUDDING ICEBOX CAKE



Chocolate Pudding Icebox Cake image

Enjoy rich chocolate pudding in this easy-to-make icebox cake from John Barricelli's "SoNo Baking Company Cookbook."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

3 3/4 cups milk
1 1/2 cups half-and-half
1 1/4 cups granulated sugar
1/2 teaspoon coarse salt
1 vanilla bean, halved lengthwise and scraped, or 1 tablespoon pure vanilla extract
8 large egg yolks
1/3 cup Dutch-processed unsweetened cocoa powder
4 1/2 tablespoons cornstarch
9 ounces bittersweet chocolate, finely chopped
3 tablespoons cold unsalted butter, cut into pieces
15 whole rectangular graham crackers
3/4 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • In a large saucepan, combine 3 cups milk, half-and-half, 1/2 cup plus 2 tablespoons sugar, salt, and vanilla bean and seeds, if using. Place saucepan over medium-high heat and bring to a simmer.
  • Meanwhile, in a large heat-proof bowl, whisk together egg yolks, remaining 1/2 cup plus 2 tablespoons sugar, cocoa, cornstarch, and remaining 3/4 cup milk. Whisking constantly, gradually pour the hot milk mixture into the egg yolk mixture. Set a fine-mesh sieve over saucepan and strain custard mixture back into saucepan. Bring to a boil over medium heat, whisking constantly. Boil, whisking, until mixture thickens to a puddinglike consistency, about 10 seconds. Remove vanilla bean, if using, and discard.
  • Transfer custard mixture to the bowl of an electric mixer fitted with the paddle attachment. Add chocolate and beat on medium speed until chocolate is melted and mixture has cooled slightly, 2 to 3 minutes. Beat in vanilla extract, if using. Beat in butter, a little at a time, and continue beating until chocolate is entirely melted and mixture is cool, 5 to 10 minutes more.
  • Layer the bottom of an 8-inch-square baking dish with 1/3 of the graham crackers, breaking up crackers as needed to create a snug, even layer. Spoon 1/3 of the pudding mixture on top; smooth top. Repeat process twice using remaining graham crackers and pudding, to create a total of 3 layers of each. Transfer to refrigerator; refrigerate until chilled, 2 to 3 hours.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat together heavy cream and confectioners' sugar until medium peaks form. Spread whipped cream over chilled cake and serve.

CHOCOLATE ECLAIR REFRIGERATOR CAKE



Chocolate Eclair Refrigerator Cake image

Yes, another version! I had this at a recent family gathering and loved it so much I tracked down the dear aunt who made it and wouldn't let her out of my sight 'till I had the recipe! Hope you enjoy it as much as I did! Cook time is refrigerator time.

Provided by skat5762

Categories     Dessert

Time 12h15m

Yield 1 cake

Number Of Ingredients 8

3 (3/4 ounce) boxes French vanilla instant pudding
3 cups milk
1 (8 ounce) container Cool Whip
1 box graham cracker
2 tablespoons butter
2 tablespoons corn syrup
1 1/2 cups confectioners' sugar
2 packages nestle Choco-bake (unsweetened)

Steps:

  • Mix pudding with milk until thick, then fold in Cool Whip.
  • In 9X13 Pyrex pan, layer graham crackers, pudding, crackers, pudding, crackers.
  • In saucepan, heat butter and corn syrup, then sift in confectioner’s sugar.
  • After mixing thoroughly, add the chocoBake.
  • Add just enough milk to be able to spread on last layer of Graham Crackers.
  • Chill in fridge overnight.
  • Do not cover.

Nutrition Facts : Calories 2440.3, Fat 107.8, SaturatedFat 81, Cholesterol 163.5, Sodium 1498.6, Carbohydrate 353.6, Sugar 297.7, Protein 27.1

DOUBLE CHOCOLATE PUDDING CAKE



Double Chocolate Pudding Cake image

Kathleen Gordon makes a crowd-pleasing dessert simple with cake cubes, instant pudding, whipped topping, chocolate syrup and nuts. "It's a surefire way way to satisfy chocolate lovers," remarks the Treadway, Tennessee cook.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 16-20 servings.

Number Of Ingredients 5

1 package chocolate cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup chocolate syrup, divided
1 carton (12 ounces) frozen whipped topping, thawed
1/2 cup chopped pecans

Steps:

  • Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool on wire rack., Meanwhile, prepare pudding according to package directions; pour into a 13x9-in. dish. , Tear cake into small pieces and gently push down into the pudding. Drizzle with 3/4 cup of chocolate syrup. Spread with whipped topping. Drizzle with remaining chocolate syrup. Sprinkle with pecans. Refrigerate until serving.

Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE ICEBOX CAKE



Chocolate Icebox Cake image

Pop this yummy Chocolate Icebox Cake into the fridge in just 15 minutes! This Chocolate Icebox Cake is made with ingredients you probably have on hand.

Provided by My Food and Family

Categories     Home

Time 12h15m

Yield 12 servings

Number Of Ingredients 6

1-1/2 cups milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, cooled
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (9 oz.) chocolate wafer cookies

Steps:

  • Add milk gradually to cream cheese in large bowl, beating after each addition until blended. Add dry pudding mix and melted chocolate; beat 1 min. Stir in COOL WHIP.
  • Line 8x4-inch pan with parchment, with ends of parchment extending over sides. Arrange 1/4 of the cookies on bottom of prepared pan, overlapping as necessary to make even layer; cover with 1/3 of the pudding mixture. Repeat layers twice. Top with remaining cookies. Refrigerate overnight.
  • Use parchment handles to remove dessert from pan before slicing to serve.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

DELICIOUS OREO REFRIGERATOR CAKE (NO-BAKE)



Delicious Oreo Refrigerator Cake (No-Bake) image

This has remained a long time favorite, I have even made this in the winter months and served it to guests many times, lemon flavor pudding mix is also very good to use in place of the chocolate --- you can make this well in advance, it can also be served as a frozen dessert just remove from freezer about 6 minutes before slicing this is just as delicious frozen! if you are serving this at a kid's birthday party place mini Oreo cookies into the topping of Cool Whip facing sideways --- I most always double the chocolate pudding mixture, you may also double the cream cheese mixture if desired --- this is very good!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 30m

Yield 9 serving(s)

Number Of Ingredients 7

1 (15 ounce) bag Oreo cookies, crushed, divided
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (12 ounce) container Cool Whip, frozen topping thawed
1 (6 ounce) package chocolate fudge instant pudding mix (lemon flavor is also good)
2 1/4 cups half-and-half cream (or use whole milk)

Steps:

  • Crush Oreo cookies; set 1/4 cup aside for topping.
  • Mix the remaining crushed cookies with the melted butter.
  • Press into the bottom of a greased 13 x 9-in baking pan.
  • In a bowl, beat the cream cheese with the confectioners sugar on medium speed.
  • Fold in half of the Cool Whip topping.
  • Spread over cookie crumb layer.
  • Refrigerate 1/2 hour.
  • In the meantime, combine milk with instant pudding mix; beat well, until smooth.
  • Pour over chilled mixture in the pan.
  • Refrigerate for 1 hour.
  • Spread remainder of Cool Whip topping on top of pudding layer.
  • Sprinkle with remaining reserved cookie crumbs.
  • Store cake in the refrigerator, covered tightly.

EASY ICEBOX CAKE



Easy Icebox Cake image

Work your magic with instant pudding and graham crackers in this Easy Icebox Cake! This Easy Icebox Cake includes banana slices and whipped topping.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 12 half cup servings

Number Of Ingredients 6

1 pkg. (5.9 oz.) JELL-O Vanilla Flavor Instant Pudding (save time and use instant)
1 pkg. (5.9 oz.) JELL-O Chocolate Flavor Instant Pudding (save time and use instant)
1 box (14.4 oz.) graham crackers
2 bananas, peeled and sliced
4 cups milk, to make the pudding
1 tub (8 oz.) COOL WHIP Whipped Topping

Steps:

  • Make both vanilla and chocolate puddings. Crush 4 graham crackers in a baggie with a rolling pin.
  • Line a 9x13 pan with graham crackers. You may need to cut a few to fit around the edges. Pour chocolate pudding over the graham crackers. Randomly lay sliced bananas on chocolate pudding. Apply another layer of graham crackers.
  • Pour vanilla pudding over graham crackers to create second layer. Randomly lay sliced bananas on vanilla pudding. Sprinkle graham crackers crumbs over top.
  • Refrigerate for at least one hour. Top with COOL WHIP Whipped Topping and enjoy!

Nutrition Facts : Calories 330, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

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