Best Chocolate Pudding Cake Recipes

CHOCOLATE PUDDING POKE CAKE

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.

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.

GOOEY CHOCOLATE PUDDING CAKE

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.

THE EASIEST CHOCOLATE PUDDING CAKE

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.

CHOCOLATE PUDDING FUDGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
• Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
• To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.

LOW-FAT CHOCOLATE PUDDING CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, white sugar, cocoa powder, baking powder, and salt in a 9-inch square baking pan; stir well. Add milk, oil, and vanilla extract; stir until smooth.
• Mix together brown sugar and cocoa powder in a small bowl; sprinkle over batter. Pour boiling water over batter but do not stir.
• Bake in the preheated oven until cake springs back when lightly touched in the center, about 40 minutes.

CHOCOLATE PUDDING CAKE

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.

OLD-FASHIONED CHOCOLATE PUDDING CAKE

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.

WARM CHOCOLATE PEANUT BUTTER PUDDING CAKE

Steps:

• Coat the inside of a slow cooker with cooking spray.
• Whisk flour, brown sugar, baking powder, and baking soda together in a bowl. Whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth. Stir flour mixture into peanut butter mixture to make a very thick batter. Scoop batter into prepared slow cooker.
• Whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. Pour chocolate mixture over batter in slow cooker.
• Cook on High until cake begins to pull away from the sides of the cooker and feels firm on top, about 1 1/2 hours. Allow to cool 15 minutes before serving. Drizzle with chocolate syrup.

CHOCOLATE-COFFEE PUDDING CAKE

Steps:

• Combine water& coffee until dissolved.
• Stir in milk& set aside.
• Combine flour, sugar, cocoa, baking powder& salt in a bowl; stir in butter& half the coffee mixture until smooth.
• Spoon into lightly greased 8-cup (2 litre) ovenproof dish, smoothing top.
• Combine sauce ingredients in a small bowl; sprinkle over batter.
• Pour remaining coffee mixture over top but do not stir.
• Bake in preheated 350F oven for 30 minutes or until sauce bubbles& cake is firm to the touch.
• Serve hot- with ice cream, frozen yoghurt or whipping cream (optional).

MALTED CHOCOLATE PUDDING CAKE

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.

JELLO CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350F; grease and flour a 10 inch tube pan.
• Blend all ingredients together in large mixer bowl; beat for two minutes at medium speed.
• Pour into pan and bake for 55 to 60 minutes, or until cake springs back when lightly touched.
• Cool in pan for 15 minutes; remove from pan onto cooling rack to complete cooling.
• Sprinkle with confectioner's sugar.

CHOCOLATE-DATE PUDDING CAKE

Steps:

• Make the chai ice cream, if desired: Combine milk, tea, cardamom, cinnamon, and ginger in a medium saucepan. Split vanilla bean lengthwise and scrape seeds into the mixture using the back of a knife, then add pod to mixture and bring to a boil. Cover and let steep at least 30 minutes and up to 1 hour.
• Prepare an ice bath. In a medium bowl, whisk together egg yolks and sugar until light and fluffy. While whisking, slowly add a little of the warm milk mixture into the yolk mixture to temper. Continue this process until all of the milk mixture has been added. Pour mixture back into pan and cook over medium heat, stirring constantly until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger. Strain mixture through a fine-mesh sieve into a medium bowl set in the ice bath; discard solids. Add cream and stir occasionally until cooled. Cover and refrigerate until chilled, at least 1 hour and up to overnight.
• Pour into an ice cream maker and process according to the manufacturer's instructions until set but not hard. Transfer soft ice cream to a container and freeze at least 4 hours and up to overnight.
• Make the cake: Preheat oven to 350 degrees. Butter a 9-cup Bundt pan and dust with cocoa powder and flour, tapping out excess. In a large glass measuring cup or medium bowl, combine dates, hot water, coffee, and cocoa and let stand 10 minutes. In another medium bowl, whisk together flour, salt, cinnamon, and cardamom. Using an immersion blender, puree the date mixture until smooth. Add baking soda and stir to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and dark-brown sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat well to combine (batter will look curdled). Add the flour mixture in two additions, alternating with the date mixture, beginning and ending with the flour. Beat in the chocolate.
• Transfer the batter to prepared pan. Bake until a cake tester inserted in center comes out with moist crumbs attached, about 30 minutes.
• Meanwhile, make the glaze: Bring butter, dark-brown sugar, date syrup, salt, and 1/4 cup water to a boil in a saucepan over medium-low heat, stirring occasionally. Boil 3 minutes. Remove from heat. Whisk in cream. Add chocolate and whisk until smooth.
• Transfer cake pan to a wire rack to cool for 10 minutes. Invert cake onto rack, and let cool 20 minutes (the cake should still be warm). Poke cake all over with a skewer or toothpick. Pour half of the glaze into the bottom of the pan and return cake to pan. Pour remaining glaze over top and allow to soak into cake, about 20 minutes. Invert cake onto plate or cake stand and serve warm or at room temperature with chai ice cream, if desired.

PEANUT BUTTER-CHOCOLATE PUDDING CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2- to 2-quart baking dish. Set aside.
• Combine flour, brown sugar, peanut butter, canola oil, baking powder, vanilla extract, and salt in a large mixing bowl. Beat using a hand mixer on medium speed to incorporate ingredients, about 30 seconds. Beat in milk slowly and mix for 1 1/2 minutes more. Spread batter evenly into the prepared dish using a rubber spatula. Place the dish onto a larger baking pan with sides at least 1/4-inch deep to catch potential spills.
• Microwave water in a microwave-safe measuring cup until boiling, 2 to 3 minutes. Add sugar, cocoa, vanilla extract, and salt; stir until sugar and cocoa have dissolved. Pour onto top of cake batter; do not stir. Carefully place into the oven.
• Bake in the preheated oven until cake is set and a toothpick inserted into the center comes out clean, about 40 minutes. Remove carefully from the oven and place onto a cooling rack to cool and thicken up, at least 20 minutes, before spooning out.

MICROWAVE CHOCOLATE PUDDING CAKE

Steps:

• Spray the inside of a microwave-safe 2-quart 8-inch square baking dish with cooking spray.
• Whisk together the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa powder, baking soda and 1/2 teaspoon salt in a large bowl. Break up some of the larger brown sugar clumps with your fingers. Make a well in the center, add the buttermilk and oil and stir until everything is just combined. Scrape the batter into the prepared baking dish with a rubber spatula. Smooth the top.
• Put 1 cup water in a microwave-safe 2-cup or larger measuring cup. Microwave on high (at 100 percent power) until steaming hot, 2 minutes in an 1,100-watt oven or 3 minutes in a 700-watt oven. Add the remaining 1/2 cup brown sugar and 1/4 cup cocoa powder, the vanilla and 1/4 teaspoon salt, and whisk to dissolve the sugar. Pour over the batter in the baking dish. Do not stir in.
• Microwave the cake on high (at 100 percent power) until the top is mostly set and dry to the touch, 8 minutes in an 1,100- or a 700-watt oven. (If the cake is slightly wet in the center, that's OK; it will continue cooking as it sits.) Let cool for at least 30 minutes.
• When you cut into the cake, you will notice a gooey chocolate pudding layer at the bottom; be sure to scoop some with each serving. Serve the cake warm or at room temperature with ice cream.

CHERRY-CHOCOLATE PUDDING CAKE

Steps:

• Heat oven to 350°. Mix brown sugar, 1/3 cup cocoa and the hot water in ungreased rectangular pan, 13x9x2 inches, until sugar is dissolved.
• Stir Bisquick mix, granulated sugar, 1/4 cup cocoa, the oil, almond extract and eggs in large bowl until blended. Stir in pie filling. Spoon batter over cocoa mixture in pan.
• Bake 35 to 45 minutes or until top springs back when touched lightly. Serve warm with ice cream.

WARM CHOCOLATE RASPBERRY PUDDING CAKE

Steps:

• Preheat oven to 350°F. and generously butter a 9- by 2-inch round cake pan.
• Make frosting:
• Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
• Make cake batter:
• In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
• Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F. 10 to 15 minutes.
• Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
• Serve cake garnished with raspberries.

10 MINUTE ..QUICK AND EASY CHOCOLATE BROWNIE PUDDING CAKE

Steps:

• Boil water with 3 tbsp of sugar and set aside.
• Combine all dry ingredients (first 5 ingredients) in a bowl, then add eggs,melted butter and vanilla until well blended, mixture will be thick.
• Butter a 9 inch microwavable pan or tupperware, even if its a tad smaller it's ok.
• Spread mixture evenly into the buttered pan.
• Very slowly pour water into the center of the mixture and do not stir!
• Cover well, with plastic wrap or lid.
• Cook in microwave on regular power for 5 minutes, check it to make sure it's set and if not put back in microwave for a couple more minutes.
• Sprinkle with powdered sugar and serve with your favorite toppings.
• Enjoy!

CHOCOLATE CHIP PUDDING BUNDT CAKE

Steps:

• Mix cake mix, pudding and sugar all together.
• Add oil and water and beat with wooden spoon (very important to use the wooden spoon) adding one egg at a time with wooden spoon, folding into batter.
• Add sour cream and chocolate chips.
• Prepare a greased and floured bundt tube.
• Pour into batter into Bundt Pan.
• Bake for 50-60 minutes at 350 degrees.
• Cool one hour before removing from pan.

SLOW-COOKER GOOEY CHOCOLATE PUDDING CAKE

Steps:

• Spray 4 1/2-quart slow cooker with baking spray with flour.
• In large bowl, beat cake mix, water, melted butter, eggs, vanilla and pudding mix with electric mixer on medium speed until smooth. Pour batter into slow cooker.
• Fold frosting into batter in slow cooker with spoon, leaving ribbons of frosting running through batter.
• Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon hot cake from slow cooker, and top with scoops of ice cream.