Guadalupe River Bottom Pudding Cake Recipes

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GUADALUPE RIVER PUDDING



Guadalupe River Pudding image

When I was little my aunt used to make this when I came to visit. It is so easy to make and delicious. It makes a lot so you can separate it out into tow 8x8 pans and freeze one for later.

Provided by 911spatcher

Categories     Dessert

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 cup flour
1/2 cup butter
1 cup chopped pecans or 1 cup walnuts
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip
1 (3 1/2 ounce) package instant vanilla pudding
1 (3 1/2 ounce) package chocolate instant pudding
2 cups milk
Cool Whip
chocolate curls (to garnish)

Steps:

  • For the crust:.
  • Finely crumble the butter and flour together. Add chopped nuts and mix together. Grease 9x13 pan and pat into the bottom. Bake 350 for 20 minutes. Let cool.
  • Mix together the cream cheese, powdered sugar and cool whip. Whip with electric mixer until smooth. Spread on the crust.
  • Mix together the pudding mixes and milk, beat until thickened. Spread the pudding on top of the cream cheese mixture. It works best to drop large dollops of pudding in various spots and then smooth out.
  • Spread remaining Cool Whip on top of the pudding and garnish with chocolate curls.
  • Refrigerate to set. Cut and serve. Can freeze for several months.

MISSISSIPPI MUD CAKE



Mississippi Mud Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 18

Nonstick cooking spray, for the baking dish
2 sticks (1 cup) salted butter
1/4 heaping cup unsweetened cocoa powder
1 cup boiling water
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
One 10-ounce bag mini marshmallows (about 6 cups)
1 3/4 sticks (14 tablespoons) salted butter
6 tablespoons whole milk
1/4 heaping cup unsweetened cocoa powder
4 cups sifted confectioners' sugar
1 cup chopped toasted pecans
1 tablespoon vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray.
  • In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside.
  • In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate.
  • In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler.
  • Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool.
  • For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners' sugar in 4 to 5 additions. Stir in the nuts and vanilla.
  • Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.

GUADALUPE RIVER BOTTOM PUDDING CAKE



Guadalupe River Bottom Pudding Cake image

Make and share this Guadalupe River Bottom Pudding Cake recipe from Food.com.

Provided by Recipe Junkie

Categories     Gelatin

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

1/2 cup butter or 1/2 cup margarine
1 cup flour
1 cup pecans, chopped fine
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (8 ounce) carton Cool Whip
1 (4 ounce) package instant vanilla pudding
1 (4 ounce) package instant chocolate pudding mix

Steps:

  • Mix first three ingredients together and pat into 9x13" pan.
  • Bake at 350 for 20 minutes.
  • Cool.
  • While bottom layer cools, blend cream cheese, sugar and 1 cup of the cool whip.
  • Spread over cool crust.
  • Prepare puddings separately according to package directions.
  • Spread vanilla pudding over cool whip mixture.
  • Spread chocolate pudding over vanilla pudding.
  • Top with remaining cool whip and garnish with shaved chocolate.
  • Chill several hours or overnight.

GUADALUPE RIVER BOTTOM PUDDIN' CAKE



Guadalupe River Bottom Puddin' Cake image

A rich and creamy chilled dessert from my mother. Includes crunchy nuts, a silky cream cheese layer, rich chocolate pudding, and crowned with chocolate shavings.

Provided by LKENNON

Categories     Cake Recipes

Time 2h50m

Yield 12

Number Of Ingredients 10

1 cup all-purpose flour
½ cup butter, softened
1 cup finely chopped walnuts
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed, divided
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups milk
1 teaspoon vanilla extract
1 (1.5 ounce) bar chocolate candy bar, grated

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, combine flour, butter and nuts until crumbly. Press into the bottom of a 9x13 inch baking dish. Bake in preheated oven for 25 minutes, or until golden. Set aside to cool.
  • In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. Beat together chocolate pudding mix, milk and vanilla until creamy. Spread over cream cheese layer. Spread remaining 2 cups whipped topping over pudding layer. Refrigerate 2 hours, or until chilled. Garnish with shaved chocolate before serving.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 44.7 g, Cholesterol 45 mg, Fat 27.8 g, Fiber 1.7 g, Protein 6.3 g, SaturatedFat 15 g, Sodium 393.8 mg, Sugar 31.2 g

GUADALUPE RIVER BOTTOM PUDDIN' CAKE



Guadalupe River Bottom Puddin' Cake image

A rich and creamy chilled dessert from my mother. Includes crunchy nuts, a silky cream cheese layer, rich chocolate pudding, and crowned with chocolate shavings.

Provided by LKENNON

Categories     Cake Recipes

Time 2h50m

Yield 12

Number Of Ingredients 10

1 cup all-purpose flour
½ cup butter, softened
1 cup finely chopped walnuts
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed, divided
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups milk
1 teaspoon vanilla extract
1 (1.5 ounce) bar chocolate candy bar, grated

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, combine flour, butter and nuts until crumbly. Press into the bottom of a 9x13 inch baking dish. Bake in preheated oven for 25 minutes, or until golden. Set aside to cool.
  • In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. Beat together chocolate pudding mix, milk and vanilla until creamy. Spread over cream cheese layer. Spread remaining 2 cups whipped topping over pudding layer. Refrigerate 2 hours, or until chilled. Garnish with shaved chocolate before serving.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 44.7 g, Cholesterol 45 mg, Fat 27.8 g, Fiber 1.7 g, Protein 6.3 g, SaturatedFat 15 g, Sodium 393.8 mg, Sugar 31.2 g

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