Best 6 Chocolate Pudding Cake Iv Recipes

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Indulge in the rich and decadent experience of chocolate pudding cake iv, a symphony of flavors that will tantalize your taste buds and transport you to a realm of culinary bliss. This exceptional dessert combines the velvety texture of a chocolate pudding with the moist, tender crumb of a cake, resulting in a masterpiece that is both visually stunning and irresistibly delicious. Whether you're a seasoned baker or a novice in the kitchen, this guide will equip you with the knowledge and techniques needed to create the perfect chocolate pudding cake iv, ensuring that your next dessert adventure is an unforgettable one.

Let's cook with our recipes!

OLD-FASHIONED CHOCOLATE PUDDING CAKE



Old-Fashioned Chocolate Pudding Cake image

I was searching for the old fashioned kind of pudding cake and found this on Recipeland.com. This is like the one I made when in high school! Back in the '50s! Finally found it and will keep it here for safekeeping.

Provided by Nana Lee

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
3/4 cup sugar
6 tablespoons unsweetened cocoa powder
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup brown sugar
1 3/4 cups hot water
1/4 cup seedless raspberry jam

Steps:

  • Heat oven to 350 degrees F.
  • In medium bowl stir together flour, sugar, 2 tablespoons cocoa, milk, vegetable oil, baking powder, salt and vanilla.
  • Spread into greased 8 inch square baking pan.
  • In medium bowl stir together remaining 4 tablespoons cocoa, brown sugar and hot water; pour over mixture in pan.
  • Bake for 45 to 50 minutes or until pudding bubbles around edges.
  • Remove from oven; let stand 20 minutes.
  • OPTIONAL SERVING METHOD:.
  • Meanwhile, in small bowl stir jam until smooth.
  • Drizzle each serving of warm pudding with jam.

Nutrition Facts : Calories 285.9, Fat 4.7, SaturatedFat 1.1, Cholesterol 2.1, Sodium 139, Carbohydrate 60.7, Fiber 1.9, Sugar 43.6, Protein 3

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.

GOOEY CHOCOLATE PUDDING CAKE



Gooey Chocolate Pudding Cake image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 1h5m

Yield about 9 servings

Number Of Ingredients 13

3/4 cup granulated sugar
1 cup all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup milk
1/3 cup butter, melted
1 1/2 teaspoons vanilla extract
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup cocoa powder
1 1/4 cups hot water
Mint chocolate chip ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the milk, butter and vanilla. Stir together until smooth with a wooden spoon or spatula.
  • Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.
  • For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter.
  • Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with mint chocolate chip ice cream, if desired.

CHOCOLATE PUDDING CAKE IV



Chocolate Pudding Cake IV image

A very simple recipe that can be cooked in a slow cooker for several hours or in a Bundt pan for quicker cooking in the oven.

Provided by LOREENALD

Categories     Chocolate Cake From a Mix

Time 1h

Yield 16

Number Of Ingredients 7

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
4 eggs
1 cup water
¾ cup vegetable oil
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
  • Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm.
  • Alternate cooking directions: Pour batter into a 5 quart slow cooker that has been coated with non stick cooking spray. Cover and cook on low for 6 hours. Spoon into individual dishes.

Nutrition Facts : Calories 384.1 calories, Carbohydrate 37.5 g, Cholesterol 59.2 mg, Fat 25.8 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 8.7 g, Sodium 398.4 mg, Sugar 22.9 g

CHOCOLATE PUDDING CAKE IV



Chocolate Pudding Cake IV image

A very simple recipe that can be cooked in a slow cooker for several hours or in a Bundt pan for quicker cooking in the oven.

Provided by LOREENALD

Categories     Chocolate Cake From a Mix

Time 1h

Yield 16

Number Of Ingredients 7

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
4 eggs
1 cup water
¾ cup vegetable oil
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
  • Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm.
  • Alternate cooking directions: Pour batter into a 5 quart slow cooker that has been coated with non stick cooking spray. Cover and cook on low for 6 hours. Spoon into individual dishes.

Nutrition Facts : Calories 384.1 calories, Carbohydrate 37.5 g, Cholesterol 59.2 mg, Fat 25.8 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 8.7 g, Sodium 398.4 mg, Sugar 22.9 g

CHOCOLATE-AND-VANILLA PUDDING CAKE



Chocolate-and-Vanilla Pudding Cake image

An old-fashioned layer cake conjures a winter wonderland when topped with white-chocolate buttercream as pale and thick as a fresh snowbank. Despite its black-tie formal appearance, this is a very pragmatic dessert because it's even better when you make it in advance: The milk-chocolate pudding in the middle and the icing have plenty of time to set, so the flavors intensify.

Provided by Greg Lofts

Categories     Cake Recipes

Time 4h20m

Yield Serves 12 to 16

Number Of Ingredients 26

Unsalted butter, softened, for pan
3/4 cup Dutch-process cocoa powder, plus more for pan
1 2/3 cups cake flour (not self-rising)
1 1/3 cups sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons kosher salt (we use Diamond Crystal)
2 large eggs, room temperature
3/4 cup buttermilk, room temperature
3/4 cup hot tap water
2 teaspoons pure vanilla paste or extract
6 tablespoons vegetable oil
1/3 cup sugar
2 tablespoons cornstarch
1 tablespoon Dutch-process cocoa powder
1/4 teaspoon kosher salt
1 1/2 cups whole milk
2 large egg yolks (whites reserved for frosting)
1 teaspoon pure vanilla paste or extract
4 ounces milk chocolate, coarsely chopped (2/3 cup)
2 tablespoons unsalted butter
3 large egg whites
3/4 cup sugar
Pinch of kosher salt
1 1/2 sticks unsalted butter, cut into tablespoons, softened
3 ounces white chocolate, chopped (1/2 cup), melted, and cooled

Steps:

  • For the Cake: Preheat oven to 350°F. Brush the bottom and sides of a 9-by-3-inch round springform pan with butter; line bottom with a parchment round and brush with butter. Dust parchment and sides of pan with cocoa, tapping out excess.
  • In a large bowl, whisk together cocoa, flour, sugar, baking powder, baking soda, and salt to thoroughly combine. Whisk in eggs, buttermilk, hot water, vanilla, and oil. Transfer batter to prepared pan.
  • Bake until top springs back when lightly pressed, 40 to 45 minutes. Transfer to a wire rack; let cool 20 minutes. Unlatch and remove side of pan; invert cake onto rack, remove parchment, and let cool completely.
  • For the Filling: In a saucepan, whisk together sugar, cornstarch, cocoa, and salt. Whisk in milk and egg yolks. Bring to a boil over medium-high heat, whisking constantly; boil 1 minute. Remove from heat; whisk in vanilla, chocolate, and butter until melted and smooth. Transfer to a heatproof bowl and cover with plastic wrap, pressing it directly onto surface of pudding to prevent a skin from forming. Let cool about 10 minutes.
  • For Assembly: Meanwhile, trim top of cake flat with a serrated knife, then cut horizontally into two even layers. Wash and dry springform pan, return side of pan to latched position, and line bottom with a fresh parchment round. Transfer bottom cake layer, split side up, to prepared pan.
  • Pour filling into pan, spreading to edges of cake in an even layer with an offset spatula. Transfer top layer of cake to pan (top side up), loosely cover, and refrigerate until cold, at least 2 hours and up to 1 day.
  • For the Frosting: Combine egg whites, sugar, and salt in the heatproof bowl of a mixer set over (but not in) a pan of simmering water. Heat, whisking, until mixture is hot to the touch and sugar has dissolved (it should feel smooth when rubbed between your fingers).
  • Transfer bowl to mixer fitted with the whisk attachment. Beat on medium speed 5 minutes. Increase speed to medium-high and continue beating until stiff peaks form and mixture is glossy and cooled, 5 to 6 minutes more. Reduce speed to medium; beat in butter, 1 tablespoon at a time. Beat in white chocolate until thick and smooth (if frosting seems thin, it was too warm when butter and chocolate were added; refrigerate until cool and beat again before using).
  • Unlatch and remove side of pan from chilled cake. Use an offset spatula to smooth any filling protruding from middle along side of cake. Line the edges of a cake plate or stand with strips of parchment.
  • Transfer cake to plate or stand. Spoon frosting onto top of cake and spread evenly over top and sides with an offset spatula. Discard parchment strips and refrigerate cake until icing is set, at least 20 minutes or, loosely covered, up to 3 days. Slice and serve.

Tips:

  • For a richer flavor, use dark chocolate instead of semi-sweet chocolate.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • For a fancier presentation, you can decorate the cake with chocolate shavings, whipped cream, or fresh berries.

Conclusion:

Chocolate pudding cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and creamy pudding filling, this cake is sure to be a hit with everyone. Follow these tips to make the best chocolate pudding cake possible.

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