Best Double Chocolate Pudding Cake Recipes

DOUBLE CHOCOLATE PUDDING CAKE

Double Chocolate Pudding Cake image

Kathleen Gordon makes a crowd-pleasing dessert simple with cake cubes, instant pudding, whipped topping, chocolate syrup and nuts. "It's a surefire way way to satisfy chocolate lovers," remarks the Treadway, Tennessee cook.

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 16-20 servings.

Number Of Ingredients 5

Ingredients

1 package chocolate cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup chocolate syrup, divided
1 carton (12 ounces) frozen whipped topping, thawed
1/2 cup chopped pecans

Steps:

Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool on wire rack., Meanwhile, prepare pudding according to package directions; pour into a 13x9-in. dish. , Tear cake into small pieces and gently push down into the pudding. Drizzle with 3/4 cup of chocolate syrup. Spread with whipped topping. Drizzle with remaining chocolate syrup. Sprinkle with pecans. Refrigerate until serving.

Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.

DOUBLE CHOCOLATE ORANGE PUDDING CAKE

Double Chocolate Orange Pudding Cake image

From "The Best Slowcooker Cookbook Ever". This sounds absolutely great! The title of the recipe makes me think of those chocolate oranges that you find in stores.

Provided by Recipe Junkie

Categories Dessert

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder, plus
3 teaspoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
1 tablespoon grated orange zest
1/2 cup semi-sweet chocolate chips
3/4 cup packed light brown sugar
1 2/3 cups hot water
whipped cream or chocolate ice cream

Steps:

In a medium bowl, mix together the flour, granulated sugar, 3 T cocoa, baking powder, and the salt until well blended.
Stir in the milk, butter, orange zest, and chocolate chips and mix well.
Turn the batter into a 3 and 1/2 quart electric slow cooker.
In another bowl, mix together the brown sugar and remaining 1/4 c cocoa until well blended.
Sprinkle over the batter.
Gently pour the water evenly over all.
Do not stir.
Cover and cook on the high heat setting about 1 and 3/4 to 2 hours or until a tester inserted in the cake comes out clean.
(Do not cook on the low heat setting for a longer time.).
Serve warm or at room temperature, topped with whipped cream.