CHOCOLATE PLUM PUDDING CAKE
This is a bit of an unusual cake, but great for Christmas. The chocolate mixed with raisins, applesauce, and spices gives a nice texture with a lot less work than plum pudding itself.
Provided by Carol
Categories Desserts Cakes Holiday Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place raisins in a small saucepan, and cover with boiling water. Soak for 5 minutes, then drain. Grease and flour a 9 inch tube pan.
- Sift together the all-purpose flour, whole wheat flour, cocoa, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Blend in the eggs, then the applesauce. Beat in the flour mixture. Stir in raisins and walnuts. Spread batter evenly into prepared tube pan.
- Bake in preheated oven for 80 minutes, or until a toothpick inserted in the center of cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely; chill.
Nutrition Facts : Calories 351.2 calories, Carbohydrate 50 g, Cholesterol 77 mg, Fat 16.6 g, Fiber 3.4 g, Protein 5.1 g, SaturatedFat 8.2 g, Sodium 360.3 mg, Sugar 34.2 g
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
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
ALMOST-FAMOUS CHOCOLATE MOUSSE CAKE
LongHorn Steakhouse is known for its cowboy-size portions, but fans of the chain somehow manage to save room for the Chocolate Stampede: a dark cocoa cake covered with two kinds of chocolate mousse, dark chocolate ganache, whipped cream, ice cream and fudge sauce. LongHorn created the dish 10 years ago to remedy a lack of chocolate on the menu, and now the place sells more than a million a year. Execs won't ever sell you the recipe, though - so Food Network Kitchens created one that's just as rich as the real deal.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 servings
Number Of Ingredients 16
Steps:
- Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.
- Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.
- Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.
- Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.
- Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.
- Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
- Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.
- Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.
- To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
- Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.
CHOCOLATE PUDDING CAKE III
A delicious, easy pudding cake, wonderful served warm with a spoonful of whipped cream. Try mint chocolate chips for a change.
Provided by CAROLMAROL68
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 134.5 calories, Carbohydrate 25.3 g, Cholesterol 0.6 mg, Fat 4 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 125.1 mg, Sugar 19 g
WARM CHOCOLATE PUDDING CAKE
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
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
THE ULTIMATE CHOCOLATE PUDDING DESSERT
This dessert is also known as "Sex in a Pan". LOL. It's so good you'll want to have seconds. I got it from my good friend Sandra. :)
Provided by Carol
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix first layer ingredients together and spread into a 9x13-inch pan.
- Bake at 325°F for 15 minutes.
- Cool.
- Mix together second layer and spread onto cooled first layer.
- Mix together third layer and spread on and refrigerate.
- Top with softened Cool Whip just before serving.
- Enjoy!
- Note: I've combined the baking and refrigerating time in the cooking time category.
Nutrition Facts : Calories 596.5, Fat 37.3, SaturatedFat 20.5, Cholesterol 74.5, Sodium 559.8, Carbohydrate 58.8, Fiber 2, Sugar 31.8, Protein 9.3
CHOCOLATE PUDDING PIE
Setting the whipped cream with dissolved gelatin means it won't deflate or weep when chilled.
Provided by Chris Morocco
Categories Bon Appétit Dessert Pie Chocolate Egg Milk/Cream Vegetarian Soy Free Tree Nut Free Peanut Free Custard Chill
Yield 8 servings
Number Of Ingredients 17
Steps:
- Filling:
- Whisk sugar, cocoa powder, and cornstarch in a large saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth. Whisk in milk, vanilla, and salt.
- Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8-10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let pudding cool 5 minutes, whisking every minute.
- Add chocolate to pudding and whisk until melted and fully incorporated. Scrape filling into pie crust; smooth surface. Chill until cold and set, at least 2 hours and up to 3 days.
- Assembly:
- Stir gelatin and 1 Tbsp. water in a small bowl. Let sit until solidified, about 5 minutes. Microwave in 5-second intervals until melted, or set in a bowl of very hot water and let sit until melted.
- Using an electric mixer, beat cream, sugar, vanilla, and salt in a large bowl until soft peaks form. Add melted gelatin and beat until medium peaks form. Spoon whipped cream over filling, swirling as desired. Chill until set, about 1 hour. Dust with cocoa powder if desired.
- Do Ahead: Pie can be made 3 days ahead. Keep chilled.
THE EASIEST CHOCOLATE PUDDING CAKE
This cake is made with chocolate cake mix and pudding. It is so easy and so moist. This is also good if you use peanut butter chips
Provided by Mary
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 30m
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 152.7 calories, Carbohydrate 24.9 g, Cholesterol 1.6 mg, Fat 5.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 2.3 g, Sodium 200.6 mg, Sugar 15 g
CHOCOLATE PUDDING CAKE
Starring chocolate and made with just six ingredients, this flourless cake has a pudding-like center. A water bath helps it cook gently and stay moist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees, and set a kettle of water to boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess.
- In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate; set aside.
- In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix).
- Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 to 35 minutes. Let cool 5 minutes; dust with confectioners' sugar just before serving.
CHOCOLATE PUDDING POKE CAKE
This great all-family ooey-gooey recipe can also be used for casual entertaining.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Make, bake and cool cake as directed on box for 13x9-inch pan.
- Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 22 g, TransFat 0 g
CHOCOLATE PLUM CAKE
Deep dark chocolate and lush ripe plums make a sweet match in this decadent late summer dessert.
Provided by Katherine Sacks
Categories Cake Chocolate Dessert Bake Kid-Friendly Plum Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 (9-inch) cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter bottom and sides of springform pan and line bottom with parchment.
- Purée plums in a blender until very smooth (you need 1 1/2 cups; reserve any additional purée for another use). If plums are not ripe enough to form a very smooth purée, strain through a fine-mesh sieve.
- Combine chocolate and 3/4 cup butter in a large heatproof bowl. Set bowl over a medium saucepan of barely simmering water (do not let bowl touch water). Stir until chocolate is melted and smooth. Remove bowl from saucepan. Stir plum purée into chocolate mixture until well combined.
- Using an electric mixer on medium speed, beat eggs and sugar in another large bowl until pale and tripled in volume, 10-12 minutes. Using a rubber spatula, fold about 1/3 of the egg mixture into chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture until combined.
- Combine flour, baking powder, and salt in a medium bowl, then fold dry ingredients into chocolate mixture until combined.
- Pour batter into prepared pan and smooth surface. Bake cake until center is set and sides are beginning to brown, 45-55 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will sink a little in the center as it cools).
- Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Unmold cake (run a knife around the edge to help release, if needed) and transfer to a platter. Mound whipped cream in center of cake, then dust with cocoa powder.
CHOCOLATE PLUM PUDDING CAKE
Make and share this Chocolate Plum Pudding Cake recipe from Food.com.
Provided by Barb in WNY
Categories Dessert
Time 1h22m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter with sugar.
- Beat in eggs, then applesauce.
- In another bowl, stir together flours, baking soda, salt, spices, and cocoa.
- Beat into applesauce mixture and then stir in raisins and walnuts.
- Turn batter into greased and floured tube pan.
- Bake cake in a 350 F oven for 1 hour and 2 minutes, or until cake tests done with a toothpick.
- Let cool on a rack and then chill.
- When serving dust with powdered sugar.
Nutrition Facts : Calories 366.4, Fat 16.6, SaturatedFat 8.2, Cholesterol 83.4, Sodium 371.5, Carbohydrate 53.8, Fiber 3.4, Sugar 30.1, Protein 5.1
STEAMED CHOCOLATE PUDDING CAKE
Steps:
- Heat oven to 350 degrees. Thickly butter 8 ovenproof ramekins, coffee cups, or custard cups. Whip the eggs in a mixer fitted with a whisk attachment ( or using a hand mixer) until light and fluffy. Add the sugar and mix until combined. Add the milk, butter, vanilla, and chocolate and mix until combined. Sift the flour with the salt and baking powder twice. Add to the egg mixture and mix until combined. Pour the batter into the ramekins, filling each about 2/3 full. Cover each cup with foil. Arrange the cups in a hot-water bath and bake until firm on top, 30 to 40 minutes. Remove the cups from the water and remove the foil. Serve warm.
CHOCOLATE PUDDING CAKE
Provided by Food Network
Categories dessert
Time 7h10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Place the chocolate in a medium bowl and set aside. Combine the milk and all but 1 tablespoon of the sugar in a small saucepan. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Stop stirring and cook until the milk begins to bubble around the edge of the pan. Remove the pan from the heat. Whisk together the egg yolk and the remaining 1 tablespoon sugar in a small bowl. Pour half of the hot milk over the yolk mixture, whisking constantly, until the mixture thickens slightly and reaches 183 degrees on an instant-read thermometer. Immediately pour the mixture over the chocolate. Whisk until the chocolate is melted. Add the butter 1/2 tablespoon at a time, whisking until the butter is melted and the mixture is smooth. Whisk in the vanilla. Scrape the batter into a 6-inch round cake pan and smooth the top with a rubber spatula. Cover the pan with a plastic wrap and place it in the freezer for at leas 6 hours, or overnight. To unmold the cake, carefully immerse the pan in hot water for a few seconds. Wipe the bottom and side of the pan dry and invert the cake onto a serving platter. Decorate the top of the cake by running a hot dull knife across its surface in a wave pattern (dip the knife in hot water and wipe completely dry before using it). Lightly dust the top of the cake with sifted cocoa powder. Allow the cake to stand at room temperature for 45 minutes before serving.
MALTED CHOCOLATE PUDDING CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.
- Whisk together both flours, 1/2 cup of the brown sugar, 1/4 cup cocoa, baking powder, and salt in a large bowl. In a separate bowl whisk 1/2 cup of the malt powder with the milk, egg white, butter, and vanilla until the malt dissolves. Stir into the dry ingredients until only a few small lumps remain and spread the batter in the prepared baking dish.
- Combine the remaining 1/4 cup of brown sugar with the remaining 2 tablespoons of cocoa and sprinkle over the batter. Stir the remaining 1/2 cup malt powder into the boiling water and pour it over the batter. Bake until the cake springs back when lightly touched and a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes. Cool for 30 minutes on a wire rack. If desired, dust the top of the cake with confectioners' sugar and immediately spoon the warm cake and sauce onto plates or shallow bowls.
Nutrition Facts : Calories 203, Fat 6 grams, SaturatedFat 2.5 grams, Cholesterol 12 milligrams, Sodium 294 milligrams, Carbohydrate 37 grams, Fiber 1 grams, Protein 4 grams
PLUM-TOPPED CHOCOLATE KUCHEN
Plums star in this rich cake. Four to five medium plums will yield 2 cups sliced. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the plums, wine and honey; let stand 30 minutes., Meanwhile, grease bottom and 1 in. up the sides of a 9-in. springform pan with 1 tablespoon butter. Sprinkle with 3 tablespoons hazelnuts. Place pan on a baking sheet; set aside., Preheat oven to 375°. In a microwave, melt chocolate and remaining butter; stir until smooth. Cool to room temperature. In a large bowl, combine eggs, 2/3 cup sugar and milk. Add chocolate mixture. Combine flour, baking powder, salt and baking soda; gradually add to chocolate mixture just until combined. Transfer to prepared pan. , Drain plums, reserving 2 tablespoons liquid. Arrange plums over batter; drizzle with reserved liquid. Combine cinnamon and remaining sugar and hazelnuts; sprinkle over top., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Serve warm or cold. Garnish with whipped cream and confectioners' sugar if desired.
Nutrition Facts : Calories 263 calories, Fat 13g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 286mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE PLUM PUDDING
Steps:
- Preheat oven to 350°F. Grease 9x9-inch baking pan. Mix first 3 ingredients in small bowl. Stir prunes, sugar, eggs, chocolate, oil and vanilla to blend in large bowl. Mix in flour mixture. Transfer to prepared pan. Bake until pudding is set and slightly puffed at edges, about 25 minutes. Immediately cover with foil and refrigerate overnight. Cut into 16 squares and serve.
HOT FUDGE CHOCOLATE PUDDING CAKE
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
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
CHOCOLATE PUDDING CAKE
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
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.
PUDDING-FILLED DEVIL'S FOOD CAKE
My grandmother gave me the recipe for her famous homemade chocolate cake. I remember she often had it when we came over. The creamy chocolate filling makes it so good, and a fluffy white frosting just puts it over the top. -Bonnie Capper-Eckstein, Maple Grove, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 26
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with water, beating well after each addition., Beat egg whites with clean beaters until stiff peaks form; fold into batter. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For pudding, in a large heavy saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth. Stir in butter and vanilla. Cool to room temperature, stirring occasionally. Spread over cake., In a large heavy saucepan, combine the sugar, egg whites, water, corn syrup, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes., Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 495 calories, Fat 14g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 342mg sodium, Carbohydrate 88g carbohydrate (66g sugars, Fiber 2g fiber), Protein 8g protein.
SUGARPLUM PUDDING CAKE
Here's an old-fashioned classic that really says Christmas. "I've been told this recipe tastes like German chocolate cake," notes Lois McAtee of Oceanside, California. "It was a winner in a recipe contest, too."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, cream butter and sugar. Beat in egg. Combine the flour, baking soda, cinnamon and nutmeg; add to creamed mixture alternately with buttermilk. Beat just until combined. Fold in plums and walnuts., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, melt butter; stir in sugar and buttermilk. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute. Stir in coconut and vanilla. Immediately spread topping over cake when removed from the oven. Serve warm.
Nutrition Facts :
CHOCOLATE PUDDING POKE CAKE
What's better than chocolate pudding on top of a cake? How about chocolate pudding inside the cake-and the fact that it's a Healthy Living dessert recipe?
Provided by My Food and Family
Categories Home
Time 2h5m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Beat first 3 ingredients with mixer until blended. Pour into 13x9-inch pan sprayed with cooking spray. Bake 35 min. or until toothpick inserted in center comes out clean. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
- Beat pudding mixes and milk in large bowl with whisk 2 min.; pour half into holes in warm cake. Let remaining pudding stand until slightly thickened. Spread over top of cake.
- Refrigerate 1 hour.
Nutrition Facts : Calories 150, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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
Make and share this Chocolate Pudding Cake recipe from Food.com.
Provided by Caryn
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F.
- Grease 9-inch round or 5 1/2 cup oval baking pan.
- Combine flour, 3/4 cup granulated sugar, 1/4 cup cocoa powder, baking powder, baking soda, and salt in medium-sized bowl.
- Stir in milk, melted butter, and vanilla to form a thick batter.
- Spread in prepared pan in an even layer.
- Sprinkle with remaining granulated sugar, cocoa powder, and brown sugar evenly over batter.
- Pour boiling water over top.
- Bake for 25 minutes, until set around sides and top is loose and slightly bubbly.
- Cool in pan on rack at least 10 minutes.
- Serve warm or at room temperature with whipped cream.
Nutrition Facts : Calories 280.5, Fat 7.2, SaturatedFat 4.5, Cholesterol 17.4, Sodium 298.2, Carbohydrate 54.3, Fiber 2.2, Sugar 38.4, Protein 3.2
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