Chocolate Pudding Cake I Recipes

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.

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.

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.

Steps:

• Preheat oven to 350* (F).
• Spread butter or margarine on bottom and sides of 8-inch square pan.
• In mixing bowl, combine flour, 2/3 cup sugar, 4 Tbsp.
• cocoa, baking powder, cinnamon, coffee powder, and salt.
• Stir slowly until blended.
• Stir in milk, oil, and vanilla.
• Spoon batter into prepared pan, and smooth out until evenly distributed.
• In a small bowl, stir together remaining 2 Tbsp.
• cocoa and 2/3 cup sugar.
• Spread this mixture evenly over batter in pan.
• On top of this, pour boiling water.
• Do NOT stir.
• Carefully set pan in preheated oven on middle rack, and bake for 35 minutes, or until top looks crisp and crackled and cake tester inserted into a cakey area comes out clean.
• Cool for a few minutes.
• Serve warm, directly from pan.

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.

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.