Best Southern Chocolate Pudding Cake Recipes

SOUTHERN CHOCOLATE PUDDING CAKE

Steps:

• 1. CAKE: Preheat oven to 350 degrees. Combine all cake ingredients in a bowl and beat well. Pour into greased and floured 9x13 inch baking pan. Bake for 35 minutes. Do the toothpick test to make sure it is done.
• 2. ICING: Mix condensed mix and chocolate syrup in a small bowl. Pour over cake and let it soak in. Refrigerate for several hours. Spread whipped topping over cake and top with chopped pecans.

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.

TRIPLE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees. Grease a 12-inch bundt pan by spraying with cooking spray or smearing with solid shortening.
• Combine the cake mix, pudding mix, milk, sour cream, and eggs in a large bowl. Beat on low speed using a stand mixer or electric mixer until moistened and then on high speed for 2 minutes.
• Stir in chocolate chip packet and nuts, then pour the cake batter into the prepared bundt cake pan.
• Bake for 55 to 65 minutes or until a wooden toothpick inserted in the cake comes out clean.
• Cool cake in the bundt cake pan for 15 minutes and then remove from the pan and place on a cake plate.
• Melt the chocolate bar and butter over low heat in a heavy-duty saucepan, stirring until smooth.
• Remove from the heat and then stir in the powdered sugar, milk, and vanilla extract until thin enough to drizzle over the top of the cooled cake.

SOUTHERN CHOCOLATE TORTE

Steps:

• In a large bowl, sift the cake and pudding mixes. In another bowl, whisk the eggs, milk and oil. Add to dry ingredients; beat until well blended. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the cream cheese and sugars until smooth. Finely chop eight candy bars; stir into cream cheese mixture. Fold in whipped topping. , Spread frosting on cake plate, between layers and over the top and sides of the cake. Chop the remaining candy bars; sprinkle over top and along bottom edge of cake. Cover and refrigerate overnight. Store in the refrigerator.