CHOCOLATE MINT PUDDING
Our Test Kitchen came up with this creamy, lactose-free dessert that could also be used in a parfait, as a filling or as a dip for fruit or pound cake. You'll love the rich chocolaty-mint flavor. TIP: If you don't care for mint, leave out the extract. For a more mousse-like dessert, stir in some non-dairy topping.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a food processor, combine all ingredients; cover and process until smooth. Transfer to two dessert dishes. Refrigerate until serving.
Nutrition Facts : Calories 333 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 58g carbohydrate (50g sugars, Fiber 2g fiber), Protein 8g protein.
MINT-CHOCOLATE PUDDING CAKE
Pistachio pudding, chopped chocolate and thin mint candies all come together in a cake that just might remind you of a certain ice cream flavor.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 15 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat all ingredients except semi-sweet chocolate and mint candies in large bowl with mixer until blended. Stir in semi-sweet chocolate.
- Pour into 13x9-inch pan sprayed with cooking spray.
- Bake 40 to 45 min. or until toothpick inserted in center comes out clean.
- Place candies in single layer on top of cake. Bake additional 3 min. or until candies begin to melt. Immediately spread melted candies evenly over cake to cover top of cake. Cool completely.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 320 mg, Carbohydrate 49 g, Fiber 0.6703 g, Sugar 32 g, Protein 5 g
FOODCHANNEL EDITOR
Mint Chocolate Pudding Cake Recipe. This is a really delightful cake. It is a wondeful dessert and great for Bake Sales or Reunions. Recipe courtesy of kraftfoods NUTRITION INFORMATION: Calories: 340, Total fat : 15 g, Saturated fat: 5 g, Cholesterol: 55 mg, Sodium: 350 mg, Carbohydrate: 51 g, Dietary fiber: 2 g, Sugars: 37 g, Protein: 4 g, Vitamin A: 0 %DV ,Vitamin C : 0 %DV, Calcium: 6 %DV, Iron: 8 %DV
Provided by By FoodChannel Editor | February 5, 2009 4:33 pm
Time 1h15m
Yield -
Number Of Ingredients 8
Steps:
- 1 PREHEAT oven to 350°F. 2 Place cake mix, dry pudding mix, eggs, water, oil, extract and food coloring in large bowl of electric mixer. Beat on low speed just until blended. Beat on medium speed 4 minutes. 3 Stir in chocolate. Pour into greased and floured 13x9-inch baking pan. 4 BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. (Do not overbake.) 5 REMOVE cake from oven. Place candies in single layer on top of cake. 6 Return to oven. Bake an additional 3 minutes or until candies begin to melt. Immediately spread melted candies evenly over cake to cover top of cake. Cool completely. 7 SIZE-WISE: Looking for a dessert to serve at a party? Chocolate and mint are a winning combination in this cake that serves 15 people. 8 NOTE: If using cake mix with pudding in the mix, reduce water to 3/4 cup. 9 SUBSTITUTE: 1-1/2 cups BAIER'S Semi-Sweet Chocolate Chunks for the chopped chocolate squares.
CHOCOLATE-MINT PUDDING CAKES
Provided by Diane Rossen Worthington
Categories Chocolate Egg Herb Dessert Bake Mint Fall Winter Shower Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Lightly butter six 3/4-cup ramekins or custard cups. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.
- Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar in large bowl until slightly thickened, about 5 minutes. Add all purpose flour and beat until blended. Add chocolate mixture, peppermint extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet. (Can be prepared 1 hour ahead. Let stand at room temperature.)
- Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken (tester inserted into centers comes out with wet batter attached), about 11 minutes. Remove cakes from oven; run small knife around each cake to loosen.
- Place small plate atop 1 ramekin with pudding cake. Using oven mitts or pot holders, hold plate and ramekin firmly together and invert, allowing cake to settle onto plate. Repeat with remaining cakes. Sprinkle each cake with powdered sugar or sweetened cocoa. Place scoop of ice cream alongside. Garnish with mint leaves and serve.
CHOCOLATE PUDDING CAKE III
A delicious, easy pudding cake, wonderful served warm with a spoonful of whipped cream. Try mint chocolate chips for a change.
Provided by CAROLMAROL68
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt. Add milk and oil, mix well. Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture. Add the vanilla to the hot water, then pour the water over the top.
- Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry. Serve warm with a spoon or at room temperature.
Nutrition Facts : Calories 134.5 calories, Carbohydrate 25.3 g, Cholesterol 0.6 mg, Fat 4 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 125.1 mg, Sugar 19 g
POTTED CHOCOLATE-MINT PUDDINGS
Mini mint puddings sprout to life, thanks to a mint "seedling" and some ground-cookie "dirt."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h10m
Yield Makes 8
Number Of Ingredients 12
Steps:
- Whisk together sugar, cornstarch, cocoa, and 1/8 teaspoon salt in a medium saucepan. Combine cream, milk, and vanilla in a liquid measuring cup.
- Pour 1 cup cream mixture into sugar mixture, and whisk until cornstarch is dissolved. Add remaining cream mixture, and whisk until smooth. Bring to a boil, whisking constantly, and cook until thick, about 5 minutes. Reduce heat to low, and add chocolate. Whisk until chocolate melts, about 1 minute.
- Remove from heat. Add mint extract and butter, and whisk until butter melts. Quickly divide pudding, whisking as you work to prevent sides from setting up, among eight 4-ounce glasses or glass flowerpot votive candle holders, leaving about 1/2 inch of space at the top of each. Refrigerate until set, about 1 1/2 hours.
- Just before serving, pulse cookies in a food processor until finely ground. Top each pudding with 1 tablespoon ground-cookie "dirt," and garnish with a planted mint sprig. Serve chilled.
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