Easy Chocolate Pudding Cake Recipes

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MOM'S BEST CHOCOLATE PUDDING CAKE RECIPE - EASY, FROM SCRATCH



Mom's Best Chocolate Pudding Cake Recipe - Easy, From Scratch image

This easy chocolate pudding cake recipe combines two desserts in one - rich chocolate cake and decadent chocolate fudge pudding.

Provided by Laurie Neverman

Number Of Ingredients 10

1 cup all purpose flour or gluten free flour blend
1 3/4 cup sugar (divided)
1/4 cup + 2 tablespoons cocoa powder (divided)
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter, softened
3/4 cup milk
1 teaspoon vanilla extract
3/4 cup chopped nuts
1 cup hot water

Steps:

  • Preheat oven to 350°F. Grease a square 8 inch pan.
  • For the chocolate cake: Sift together flour, 3/4 cup sugar, 2 tablespoons cocoa, baking powder and salt. In a medium bowl, combine butter, milk, vanilla and chopped nuts. Mix dry sifted dry ingredients into wet ingredients. Beat two minutes and pour into prepared pan.
  • For the chocolate pudding layer: Blend together 1 cup sugar and 1/4 cup cocoa. Stir in hot water and whisk until well blended. Pour gently over top of cake batter.
  • Bake chocolate pudding cake for 35 minutes, until most of cake looks firm and pudding bubbles around edges. Cool a few minutes to allow pudding to thicken. Serve while still warm for "hot fudge" pudding cake, or enjoy at room temp or chilled chocolate pudding cake. Leftovers, if you have any, are best stored in the refrigerator and eaten within a couple of days.

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

THE EASIEST CHOCOLATE PUDDING CAKE



The Easiest Chocolate Pudding Cake image

This cake is made with chocolate cake mix and pudding. It is so easy and so moist. This is also good if you use peanut butter chips

Provided by Mary

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 30m

Yield 24

Number Of Ingredients 4

1 (3.5 ounce) package non-instant chocolate pudding mix
2 cups milk
1 (18.25 ounce) package devil's food cake mix
1 cup semi-sweet chocolate chips

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.

Nutrition Facts : Calories 152.7 calories, Carbohydrate 24.9 g, Cholesterol 1.6 mg, Fat 5.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 2.3 g, Sodium 200.6 mg, Sugar 15 g

GOOEY CHOCOLATE PUDDING CAKE



Gooey Chocolate Pudding Cake image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 1h5m

Yield about 9 servings

Number Of Ingredients 13

3/4 cup granulated sugar
1 cup all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup milk
1/3 cup butter, melted
1 1/2 teaspoons vanilla extract
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup cocoa powder
1 1/4 cups hot water
Mint chocolate chip ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the milk, butter and vanilla. Stir together until smooth with a wooden spoon or spatula.
  • Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.
  • For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter.
  • Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with mint chocolate chip ice cream, if desired.

OLD-FASHIONED CHOCOLATE PUDDING CAKE



Old-Fashioned Chocolate Pudding Cake image

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

1 cup all-purpose flour
3/4 cup sugar
6 tablespoons unsweetened cocoa powder
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup brown sugar
1 3/4 cups hot water
1/4 cup seedless raspberry jam

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 PUDDING POKE CAKE



Chocolate Pudding Poke Cake image

This great all-family ooey-gooey recipe can also be used for casual entertaining.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h50m

Yield 12

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) milk chocolate instant pudding and pie filling mix
2 cups cold milk

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan).
  • Make, bake and cool cake as directed on box for 13x9-inch pan.
  • Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.

Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 22 g, TransFat 0 g

EASY CHOCOLATE POUND CAKE



Easy Chocolate Pound Cake image

-Cynthia Allen, Buffalo, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 14 servings.

Number Of Ingredients 6

1 package devil's food cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
4 large eggs
1-1/4 cups water
1/2 cup vegetable oil
3/4 cup vanilla frosting

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.

Nutrition Facts : Calories 337 calories, Fat 15g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 448mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

NO-BAKE CHOCOLATE PUDDING CAKE RECIPE BY TASTY



No-Bake Chocolate Pudding Cake Recipe by Tasty image

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

1 ½ cups chocolate hazelnut spread, warmed
24 graham crackers, halved
2 packets instant chocolate pudding
4 cups milk
8 oz cream cheese
½ cup sugar
1 teaspoon vanilla
½ cup chocolate, melted
2 cups chocolate frosting
raspberry, for garnish
graham cracker crumb, for garnish
chocolate shaving, for garnish

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

EASY CHOCOLATE PUDDING CAKE



Easy Chocolate Pudding Cake image

From Bakingbites.com. ''I love this recipe because it is baked in the same pan that it is mixed in, so there is little to no cleanup. I also love, of course, the taste! The cake is super moist and chocolatey- in fact, this is one of my favorite chocolate desserts. The chocolate pudding is extremely rich tasting, but is actually quite light, and makes a perfect compliment to the cake. To make the dish even more decadent, top it with whipped cream or vanilla ice cream. ''

Provided by FrVanilla

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup all-purpose flour
2/3 cup sugar
1/2 cup cocoa powder, divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons vegetable oil
2/3 cup brown sugar
1/4 cup chocolate chips (miniature, if you have them)
1 teaspoon vanilla extract
1 1/4 cups hot water

Steps:

  • Preheat oven to 350°F.
  • Combine flour, sugar, 1/4 cup cocoa, baking powder and salt in an 8 inch square baking pan and stir with a fork to combine. Mix in milk and oil until batter is uniform.
  • Sprinkle brown sugar, 1/4 cup cocoa and chocolate chips evenly over batter. Add vanilla to the hot water and pour over everything. Do not mix.
  • Place pan in oven and bake for 30-35 minutes, until surface of the cake looks dry. The pudding will be bubbling around the edges. Allow to cool for a few minutes before serving.
  • Leftovers, if you have them, may be stored for one day at room temperature. Reheat before serving.

Nutrition Facts : Calories 271.1, Fat 8.1, SaturatedFat 2.4, Cholesterol 2.1, Sodium 229.3, Carbohydrate 51.1, Fiber 2.4, Sugar 37.5, Protein 3

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43 DESSERTS RECIPES | OLIVEMAGAZINE
2022-05-08 43 desserts recipes. Published: May 8, 2022 at 2:52 pm. Post a comment. Try a subscription to olive magazine. Make entertaining easy with these dessert ideas, from make-ahead fridge cakes to 15-minute puds for last-minute …
From olivemagazine.com


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