One Pan Chocolate Pudding Cake Recipes

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.

ONE PAN CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees and grease an 8x8 pan.
• Sift together flour, baking powder, salt, 1 1/2 tbsp cocoa, 3/4 c sugar.
• Mix into dry mixture, milk, vanilla, melted margarine and nuts.
• Pour into prepared pan.
• Mix 1 c sugar, 3 tbsp cocoa and 1 c boiling water. Pour over the top of the cake.
• Bake for about 35 minutes. Test for doneness by pressing top of cake with your finger to get a "bounce".
• Cool completely before cutting.
• My grandma always served it with a little cream poured over the top or with a scoop of vanilla ice cream.

ONE-BOWL CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, whisk the first 6 ingredients. Stir in eggs, oil and buttermilk. Add water; stir until combined., Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles.

ONE PAN CHOCOLATE SNACK CAKE

Steps:

• Preheat oven to 350 degrees.
• Thoroughly mix dry ingredients in an ungreased 8 x 11" pan. Make 3 wells in the dry mixture and pour the vegetable oil in one, the vanilla in a different one and the vinegar in the last one. Pour the cold water over all and stir with fork until well blended.
• Bake for 30 minutes. Cake is done when center springs back when lightly touched. Do not test with a toothpick or knife.

EASTER BUNNY PUDDING DIRT CAKE RECIPE

Steps:

• Spread half of the crushed Oreos in the bottom of a 9x13" pan.
• In a mixing bowl, combine butter, cream cheese, and powdered sugar until creamy and smooth. Fold in half of the Cool Whip and set aside.
• In a separate bowl, mix together milk and pudding until completely combined.
• Combine cream cheese mixture and chocolate pudding mixture in a big bowl and spread over the top of the Oreos in the prepared pan.
• Sprinkle the remaining Oreos on top of the pudding mixture.
• Carefully spread the remaining Cool Whip on top of the Oreos.
• Place the cake in the fridge and let chill for 3-4 hours.
• Before serving, remove cake from fridge.
• In a gallon-sized Ziploc bag, add coconut and a few drops of green food coloring. Mix together until all the coconut is tinted lightly green. Add more food coloring to get the shade of green you want to make a coconut grass for the top of the cake.
• Arrange the coconut grass, Peeps, and candy eggs on the top of the cake.

NO-BAKE CHOCOLATE PUDDING CAKE RECIPE BY TASTY

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!

GOOEY CHOCOLATE PUDDING CAKE

Steps:

• Heat oven to 350 degrees F.
• In a large bowl, mix together 3/4 cup sugar, flour, 1/4 cup cocoa, baking powder and salt.
• Add in the milk, butter, and vanilla and stir until smooth.
• Pour batter into an ungreased 9 x 9 inch square baking pan.
• Stir together remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter.
• Pour hot water over top; do not stir (I know that it sounds weird, but I promise that it will all work out!).
• Bake 35 to 40 minutes or until center is almost set (you do not want to over cook or it will not have the warm gooey pudding in the bottom).
• Remove cake from oven and let cool for about 15 minutes. When you scoop the cake into serving dishes, be sure to spoon the sauce from the bottom of the pan over the cake. Top with ice cream and hot fudge if desired.

CHOCOLATE CHURCH CAKE

Steps:

• Make the frosting: In a large saucepan, bring sugar and cream to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 6 minutes. Meanwhile, chop chocolate and cube butter. After the sugar mixture has simmered for 6 minutes, turn the heat off and add chocolate and butter to the saucepan. Stir until everything is melted. Stir in the vanilla. Remove from heat and let cool to room temperature while you make the cake. Do not stir until it has cooled almost entirely, likely for as long as it will take you to mix and bake the cake.
• Make the cake: Heat oven to 325 degrees. Coat three 9-inch round cake pans with nonstick cooking spray. Cut three rounds of parchment paper to fit the bottom of each pan and line each pan with one. Spray the parchment. Sprinkle the pans with cocoa powder to coat, tapping each pan over the sink or trash can to shake loose any excess.
• Meanwhile, in a very large bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt. Make a well in the center. Bring 1 1/2 cups water to a boil while you prepare your wet ingredients.
• Whisk the eggs, buttermilk, oil and vanilla in a medium bowl. Pour into the dry mixture and whisk gently until incorporated. It will be a bit clumpy but gently work it in. Pour in the boiling water to loosen the batter and gently whisk to combine, being careful not to splash.
• Divide the batter evenly among the prepared pans. Each pan should hold about 700 grams of batter. (Weighing your batter ensures even cooking and beautiful cake building.) Bake until a toothpick inserted in the center comes out with a few crumbs, 32 to 35 minutes. Set the pans on a wire rack to cool.
• When cakes are cooled, revisit your frosting, whisking to thicken and making sure not to overbeat or add any air or fluff to the frosting. Turn the cakes out of their pans and discard the parchment. Trim any rounded top off of each as evenly as possible.
• Assemble the cake: Scoop about 3/4 cup of frosting on one layer set on a cake plate, then repeat with the second and third layers. You can refrigerate the cake in between frosting each layer to ensure that your frosting is set and firm so that your next layer will be propped up properly. If the frosting is too soft, the next layer will just flatten the filling. Frost the outside of the cake with the remaining frosting, letting it chill as you go if needed. Use an offset spatula or butter knife dipped in hot water and wiped clean to smooth and shine the finished cake. This cake keeps and is best served at room temperature for up to 2 days. It holds remarkably well in the refrigerator for up to one week and can be served cold.