Best 6 Chocolate Mint Pudding Cakes Recipes

MINT-CHOCOLATE PUDDING CAKE

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.

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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

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

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.

CHOCOLATE MINT PUDDING

Steps:

• In a food processor, combine all ingredients; cover and process until smooth. Transfer to two dessert dishes. Refrigerate until serving.

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.