Are you craving a luscious chocolate cake without the guilt? Look no further! This article presents a delectable recipe for a lighter chocolate pudding cake that is both indulgent and figure-friendly. Say goodbye to dense, heavy cakes and embrace a fluffy, airy texture that will satisfy your sweet tooth without weighing you down. With a few simple swaps and clever techniques, you can create a guilt-free chocolate cake that will become a staple in your dessert repertoire. Prepare to tantalize your taste buds with this lighter version of the classic chocolate pudding cake.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE PUDDING CAKE I
This is a very quick and simple no bake dessert cake. I've been making it for years without a written recipe. I have also tried it with different flavors such as Coconut/Pineapple. This recipe lends itself well to experimentation. Note: If desired, chopped nuts may be added to the pudding before spreading over cake, or may be sprinkled over the top of the pudding before adding the whipped topping layer.
Provided by LMDINCO
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Yield 24
Number Of Ingredients 4
Steps:
- Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
- Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
- Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
- Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
- Chill until ready to serve, at least one hour.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 17.4 g, Cholesterol 0.4 mg, Fat 3.1 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 207 mg, Sugar 7.8 g
CHOCOLATE PUDDING CAKE II
It makes its own sauce! Delicious and easy, and made in the same pan it bakes in.
Provided by Carol Irwin Cameron
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 36.1 g, Cholesterol 0.8 mg, Fat 3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 138.5 mg, Sugar 26.4 g
GOOEY CHOCOLATE PUDDING CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h5m
Yield about 9 servings
Number Of Ingredients 13
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.
OLD-FASHIONED CHOCOLATE PUDDING CAKE
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
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
LIGHT & CREAMY CHOCOLATE PUDDING
This pudding is exactly what its name promises-light and creamy. Because it uses soy milk, it's a smart choice if you're lactose intolerant. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small heavy saucepan, mix cornstarch, sugar, cocoa and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., Transfer to dessert dishes. Refrigerate, covered, 30 minutes or until cold.
Nutrition Facts : Calories 127 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
NO-BAKE CHOCOLATE PUDDING CAKE RECIPE BY TASTY
Here's what you need: chocolate hazelnut spread, graham crackers, instant chocolate pudding, milk, cream cheese, sugar, vanilla, chocolate, chocolate frosting, raspberry, graham cracker crumb, chocolate shaving
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 766 calories, Carbohydrate 107 grams, Fat 35 grams, Fiber 3 grams, Protein 9 grams, Sugar 88 grams
LIGHTER CHOCOLATE CINNAMON PUDDING
Whole milk and cream -- usually found in most pudding recipes are traded for skim milk and evaporated skim milk here, giving the pudding body without fat. But there's no need to skimp on the standout ingredient: chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Whisk cornstarch, sugar, cocoa powder, cinnamon, and salt in a medium saucepan. Add milks, whisking. Bring to a boil over medium-high heat, whisking constantly. Cook until thickened, about 1 minute. Whisk in chocolate; cook until chocolate has melted, about 1 minute.
- Divide evenly among six 4-ounce cups. To prevent a skin from forming, press plastic wrap onto surface of pudding. Refrigerate until set, at least 1 hour and up to overnight. Serve garnished with chocolate shavings and cinnamon sticks.
LIGHT CHOCOLATE CAKE
Applesauce makes this cake moist and sweet. A dusting of confectioners' sugar over the top is all that's needed.-Celeste Clarke, Wilmot, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine dry ingredients. Beat in egg substitute, milk, applesauce and vanilla. Add water; beat on medium for 2 minutes (batter will be very thin). , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool. Lightly dust with confectioners' sugar if desired.
Nutrition Facts :
Tips:
- Use good quality chocolate: The quality of the chocolate you use will have a big impact on the flavor of the pudding cake. Use a chocolate that is at least 70% cocoa solids for a rich, deep flavor.
- Don't overcook the cake: The cake should be cooked just until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overcooking will make the cake dry and crumbly.
- Let the cake cool completely: Before you frost the cake, let it cool completely to room temperature. This will help the frosting to set properly.
- Use a light and fluffy frosting: A heavy, dense frosting will weigh down the cake and make it less enjoyable to eat. Opt for a light and fluffy frosting, such as whipped cream or cream cheese frosting.
- Garnish the cake with fresh berries or chocolate shavings: A few fresh berries or chocolate shavings on top of the cake will add a pop of color and flavor.
Conclusion:
Chocolate pudding cake is a classic dessert that is easy to make and always a crowd-pleaser. With its rich chocolate flavor and light and fluffy texture, it's the perfect dessert for any occasion. Whether you're serving it for a special occasion or just as a weeknight treat, chocolate pudding cake is sure to be a hit.
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