Warm Chocolate Pudding Cakes Recipes

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WARM CHOCOLATE PUDDING CAKE



Warm Chocolate Pudding Cake image

Combine cake mix and pudding for our delicious Warm Chocolate Pudding Cake. Watch our video now to learn more.

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield 16 servings, 2/3 cup each

Number Of Ingredients 6

1 pkg. (2-layer size) devil's food cake mix
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
1/3 cup sugar
2 cups cold milk
1-1/4 cups water
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter as directed on package. Pour into 13x9-inch baking dish sprayed with cooking spray.
  • Beat dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over batter. Place baking dish on baking sheet.
  • Bake 55 min. to 1 hour or until toothpick inserted in center of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.)
  • Serve topped with COOL WHIP.

Nutrition Facts : Calories 190, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 2.5287 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.989 g, Sugar 0 g, Protein 3 g

MARTHA'S WARM CHOCOLATE PUDDING CAKES



Martha's Warm Chocolate Pudding Cakes image

There's something extra-special about an individually sized dessert -- especially when it's a molten chocolate cake served warm out of the oven. You can prepare these rich chocolate pudding cakes up to a day ahead and refrigerate them, then just pop them in the oven when you sit down to dinner. They'll be done by the time you're ready for dessert. And they reheat easily, so you can have two one night and two the next. This recipe appears in our cookbook "Martha Stewart's Newlywed Kitchen" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 7

4 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons unsalted butter
1/4 cup sugar
2 large eggs, separated
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Ice cream, for serving (optional)

Steps:

  • Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a rimmed baking sheet.
  • Place chocolate and butter in a heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla.
  • In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. With mixer running, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
  • Using a flexible spatula, fold about a third of egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap and refrigerate up to 1 day.)
  • Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes (or 25 to 30 minutes if refrigerated). Serve warm or at room temperature (puddings will sink as they cool), topped with ice cream, if desired.

WARM CHOCOLATE PUDDING CAKES WITH CARAMEL SAUCE



Warm Chocolate Pudding Cakes with Caramel Sauce image

These rich chocolate cakes have a soft center that partners well with the caramel topping. For the best texture, don't overbake the cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 45m

Number Of Ingredients 8

6 tablespoons (3/4 stick) cold unsalted butter, cubed, plus more, room temperature, for ramekins
1/3 cup sugar, plus more for ramekins
6 ounces bittersweet chocolate, chopped
2 large eggs plus 2 large egg yolks
1/4 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
Caramel Sauce for Chocolate Pudding Cakes, for serving
Whipped cream, for serving

Steps:

  • Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.)
  • In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.
  • Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.

Nutrition Facts : Calories 519 g, Fat 40 g, Fiber 3 g, Protein 8 g

HOT FUDGE PUDDING CAKE



Hot Fudge Pudding Cake image

This is my husband's favorite recipe. Someone brought this to my Grandpa's funeral in 1968, and I've been making it since. The dark fudge cake over the hot pudding is delicious served with whipped cream or ice cream. This is very rich and will be loved by chocolate lovers!

Provided by Debbie Clift Russ

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 9

Number Of Ingredients 11

1 cup all-purpose flour
2 teaspoons baking powder
¾ cup white sugar
2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
½ cup milk
2 tablespoons butter, melted
1 cup chopped walnuts
¼ cup unsweetened cocoa powder
1 cup packed brown sugar
1 ¾ cups hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 9x9-inch baking pan.
  • Whisk together flour, baking powder, white sugar, 2 tablespoon cocoa powder, and salt in a large bowl.
  • Stir in milk and butter until smooth.
  • Fold in walnuts until just combined.
  • Spread batter evenly in the prepared baking pan.
  • Mix 1/4 cup cocoa and brown sugar in a small bowl; sprinkle mixture on top of the batter.
  • Pour hot water over the batter.
  • Bake in the preheated oven until the center of the cake is almost set, about 45 minutes. Brown sugar, cocoa, and hot water will combine to form a chocolate sauce that will settle to the bottom of the cake during baking.
  • Best served warm.

Nutrition Facts : Calories 333.3 calories, Carbohydrate 55.9 g, Cholesterol 7.9 mg, Fat 12.1 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 2.9 g, Sodium 206.2 mg, Sugar 41.5 g

WARM CHOCOLATE CAKES



Warm Chocolate Cakes image

Laura Merkle of Dover, Delaware shares these oh-so-decedent cakes that are sure to receive praises. Our testing panel decided on just one word to describe these fudgy treats: "awesome."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 servings.

Number Of Ingredients 11

2 teaspoons plus 1/2 cup sugar, divided
1/4 cup baking cocoa
1/4 cup fat-free milk
2 tablespoons butter
1 teaspoon canola oil
1 egg white
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon salt
10 teaspoons miniature semisweet chocolate chips, divided
1/2 cup reduced-fat vanilla ice cream

Steps:

  • Coat four 4-oz. ramekins with cooking spray. Sprinkle sides and bottom of each ramekin with 1/2 teaspoon sugar; set aside. , In a small saucepan, combine the cocoa and remaining sugar; stir in milk until smooth. Cook and stir until sugar is dissolved and mixture comes to a boil. Remove from the heat; stir in butter and oil until butter is melted. Cool for 10 minutes. , Stir in egg white and vanilla until blended. Add flour and salt; stir just until combined. Place 2 tablespoons cocoa mixture in each prepared ramekin. Layer each with 2 teaspoons chocolate chips and remaining cocoa mixture. Bake at 350° for 17-22 minutes or just until centers are set (centers may appear moist). Cool on a wire rack for 10 minutes. , Carefully run a knife around edges of ramekins. Invert cakes onto dessert plates. Top with ice cream; sprinkle with remaining chocolate chips. Serve immediately.

Nutrition Facts :

HOT FUDGE CHOCOLATE PUDDING CAKE



Hot Fudge Chocolate Pudding Cake image

This dessert is FANTASTIC!! It's super EASY!! And you mix everything in the baking pan so there's almost NO CLEANUP!! I got this recipe from a friend in Nova Scotia. I hope you enjoy it!

Provided by Chesska

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup flour
1 1/2 cups sugar (divided)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, melted
1/2 cup cocoa (divided)
1/2 cup milk
1 teaspoon vanilla
1 1/2 cups hot water

Steps:

  • Melt butter in a 9 inch square pan.
  • Add 1/4 cup cocoa, milk, and vanilla to pan and mix well with a fork.
  • Sprinkle flour, 3/4 cup sugar, baking powder and salt into pan, and mix well with a fork.
  • Combine 3/4 cup sugar and 1/4 cocoa in a small bowl and sprinkle over batter - DO NOT mix it inches
  • Carefully pour hot water over all and DON'T mix that in either!
  • Bake 350 for 40-45 minutes.

Nutrition Facts : Calories 447.4, Fat 17, SaturatedFat 10.2, Cholesterol 43.5, Sodium 365.7, Carbohydrate 71.3, Fiber 1.9, Sugar 50.1, Protein 4.3

WARM CHOCOLATE PUDDING CAKE



Warm Chocolate Pudding Cake image

Make and share this Warm Chocolate Pudding Cake recipe from Food.com.

Provided by Moroccan Mama

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 13

1/4 cup all-purpose flour
3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon instant coffee
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup 1% low-fat milk
1 tablespoon unsalted butter, melted
1 1/2 teaspoons vanilla extract
1/3 cup packed dark brown sugar
1 2/3 cups boiling water

Steps:

  • Preheat the oven to 350°. Spray a 9-inch square baking pan with nonstick spray.
  • Combine the flour, granulated sugar, the 1/3 cup of cocoa powder, the baking powder, espresso powder, baking soda, and salt in a large bowl. Make a well in the center, and pour in the milk, melted butter, and vanilla. Stir just until blended; spoon the batter evenly into the pan.
  • Combine the brown sugar and additional 1/4 cup cocoa powder in a small bowl. Sprinkle evenly over the batter. Gently pour the boiling water in a zigzag fashion over the top; do not stir. Bake until the top of the pudding is set, about 35 minutes. Cool on a rack at least 30 minutes. Cut into 9 squares and serve warm or at room temperature.
  • Tip: Serve this fudgy favorite with a scoop of vanilla or coffee fat-free frozen yogurt; 1/2 cup with each serving will increase the points by 2.

Nutrition Facts : Calories 140.6, Fat 2.2, SaturatedFat 1.4, Cholesterol 4.1, Sodium 191.8, Carbohydrate 31.4, Fiber 1.9, Sugar 25.4, Protein 1.9

WARM CHOCOLATE RASPBERRY PUDDING CAKE



Warm Chocolate Raspberry Pudding Cake image

Categories     Cake     Milk/Cream     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Raspberry     Winter     Jam or Jelly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6 generously

Number Of Ingredients 18

For frosting
3 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 cup seedless raspberry jam (about 5 ounces)
1/2 cup heavy cream
For cake batter
1/2 cup boiling water
1/3 cup plus 2 teaspoons unsweetened cocoa powder (not Dutch process)
1/4 cup whole milk
1/2 teaspoon vanilla
1/3 cup seedless raspberry jam (about 3‚ ounces)
1 stick (1/2 cup) unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar
2 large eggs
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Garnish: raspberries

Steps:

  • Preheat oven to 350°F. and generously butter a 9- by 2-inch round cake pan.
  • Make frosting:
  • Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
  • Make cake batter:
  • In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
  • Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F. 10 to 15 minutes.
  • Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
  • Serve cake garnished with raspberries.

CHOCOLATE PUDDING CAKE



Chocolate Pudding Cake image

This rich, chocolate pudding cake is one of my favorites. I like to serve it warm with a scoop of vanilla ice cream. Whenever I take it to parties, everybody wants the recipe. -Paige Arnette, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 6h10m

Yield 12 servings.

Number Of Ingredients 8

1 package chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
2 cups sour cream
4 large eggs
1 cup water
3/4 cup canola oil
1 cup semisweet chocolate chips
Whipped cream or ice cream, optional

Steps:

  • In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased 5-qt. slow cooker. , Cover and cook on low until a toothpick inserted in the center comes out with moist crumbs, 6-8 hours. Serve in bowls with whipped cream or ice cream if desired.

Nutrition Facts : Calories 505 calories, Fat 30g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 449mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 2g fiber), Protein 6g protein.

WARM CHOCOLATE PEANUT BUTTER PUDDING CAKE



Warm Chocolate Peanut Butter Pudding Cake image

Warm and delicious. You'll love this recipe. Serve drizzled with chocolate syrup with whipped cream, if you like.

Provided by kokonut

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 14

cooking spray
1 ½ cups all-purpose flour
½ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup creamy peanut butter
¾ cup sour cream
3 tablespoons butter, melted
1 teaspoon almond extract
2 tablespoons boiling water
¾ cup white sugar
6 tablespoons unsweetened cocoa powder
2 cups boiling water
2 tablespoons chocolate syrup

Steps:

  • Coat the inside of a slow cooker with cooking spray.
  • Whisk flour, brown sugar, baking powder, and baking soda together in a bowl. Whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth. Stir flour mixture into peanut butter mixture to make a very thick batter. Scoop batter into prepared slow cooker.
  • Whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. Pour chocolate mixture over batter in slow cooker.
  • Cook on High until cake begins to pull away from the sides of the cooker and feels firm on top, about 1 1/2 hours. Allow to cool 15 minutes before serving. Drizzle with chocolate syrup.

Nutrition Facts : Calories 327.2 calories, Carbohydrate 38.8 g, Cholesterol 14 mg, Fat 17.3 g, Fiber 2.7 g, Protein 8.1 g, SaturatedFat 6.2 g, Sodium 278.4 mg, Sugar 22 g

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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


QUICK & EASY CHOCOLATE PUDDING CAKE | YELLOWBLISSROAD.COM
2021-10-17 Pour the cake batter into a 9×13 pan. Combine sugar, cocoa powder, and espresso powder. Sprinkle over the top of the cake batter and smooth into an even layer. Gently pour 2 cups of boiling water over the top of the cake, being careful not to disturb the cake batter underneath. Bake until the cake is baked through and a bubbly chocolate ...
From yellowblissroad.com


CHOCOLATE UGLY CAKE - THERESCIPES.INFO
milk, chocolate, granulated sugar, cinnamon, cloves,.... All information about healthy recipes and cooking tips
From therecipes.info


WARM CHOCOLATE PUDDING CAKE WITH GANACHE RECIPE - TODAY
2017-10-23 1/2 cup canola oil. 2 large eggs. 1 teaspoon pure vanilla extract. 2/3 cup buttermilk. Glaze. 2/3 cup heavy cream. 2 tablespoon golden syrup …
From today.com


HOT FUDGE PUDDING CAKE (HOW TO VIDEO!) - CHEF SAVVY
2020-02-02 Preheat oven to 350 degrees. Grease an 8 x 8 or 9 x 9 pan, set aside. In a large bowl combine flour, brown sugar, instant coffee, cocoa powder, baking powder and salt. Stir in milk, butter and vanilla. Mix until combined, do not overmix.
From chefsavvy.com


HOT CHOCOLATE PUDDING CAKE - SEASONS AND SUPPERS
2013-12-11 Instructions. Preheat the oven to 375° F. (190° C), with rack set in lower third of oven. Set ramekins or baking dishes on a baking sheet. No need to grease. Put the butter and chocolate in a medium-sized bowl, then set the bowl over a saucepan of barely simmering water. Stir gently until smooth.
From seasonsandsuppers.ca


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