Best Triple Chocolate Pudding Dump Cake Recipes

CHOCOLATE DUMP CAKE

Steps:

• Place butter in a 13x9 inch baking dish (glass or nonstick is probably best). Place baking dish in oven and preheat oven to 350 degrees F. Check on the butter every now and then and once melted, remove pan from oven. Give the butter a quick stir so that it's well mixed and cover the bottom of the pan.
• Sprinkle the DRY cake mix on top of melted butter in a flat even layer. Use a fork or the back of a spoon to spread the cake mix evenly over the butter.
• Sprinkle the DRY pudding mix on top of the cake mix in a flat even layer. Use a fork or the back of a spoon to spread the pudding mix evenly over the cake mix.
• Drizzle the milk on top of the pudding mix. Carefully tilt and swirl pan to cover as much of the pudding as possible with the milk. Using a spoon or back of a fork, gently press down on the milk so that it starts to absorb some of the cake and pudding mix and to cover any dry spots as much as possible. Sprinkle chocolate chips over top.
• Bake the cake at 350 degrees F for about 35-40 minutes or until top looks "set" (still soft and jiggly, but not runny and not hard), being careful to not overbake. Serve with your favorite toppings.

CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350°F. Grease and flour a Bundt pan; set aside.
• In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, sour cream, dry pudding mix, water, oil, and eggs for about 2 minutes.
• Use a wooden spoon or a spatula to gently fold in the chocolate chips.
• Pour the batter into the prepared pan; tap on the counter once or twice to release air bubbles.
• Bake for 50 minutes - 1 hour, or until a toothpick inserted in the center of the cake comes out clean. My cake is always done in 55 minutes, but the total baking time will vary.
• Let cake stand for 10 minutes. Invert on a cooling rack and remove cake from pan.
• Once cake is completely cool, dust with powdered sugar.

TRIPLE-CHOCOLATE PUDDING

Steps:

• Melt the butter in a heatproof bowl over a saucepan of hot (not simmering) water. Add the chocolates and stir until melted and smooth. Remove the bowl from the saucepan.
• Heat the milk and 1/3 cup of the sugar in a saucepan over medium heat until it is steaming.
• Whisk the remaining 2/3 cup sugar, the cocoa, cornstarch and salt in a medium bowl. Whisk in the eggs, egg yolk and cream. Gradually whisk in half of the hot milk mixture, then pour into the saucepan with the remaining milk mixture, whisking constantly. Bring to a boil, whisking oftenand scraping the side of the saucepan. Reduce the heat to low and let bubble for 30 seconds.
• Remove the saucepan from the heat. Strain the pudding through a sieve into a medium bowl. Whisk in the melted chocolate mixture, rum and vanilla. Spoon the pudding into 6 jars or bowls. Cover each with plastic wrap, pressing it directly on the surface and piercing it a few times with the tip of a small knife. (If you like a skin on your pudding, do not cover.) Let the pudding cool at room temperature until tepid, about 1 hour, then refrigerate until chilled, at least 2 hours. (The pudding can be refrigerated for up to 3 days.) Remove the plastic wrap and top with whipped cream and shaved chocolate.

CHOCOLATE PUDDING DUMP CAKE RECIPE - (4.1/5)

Steps:

• Preheat oven to 350°F. Mix your pudding with the milk. *The original recipe said to prepare the pudding with the milk according to package directions. My package said 1 3/4 cup milk for pie, and 2 cups for pudding. Her directions called for 1 1/2 cups. So...I just went with the 1 3/4 cup amount. She used regular instant pudding, not sf/ff, so her box might have called for a different amount. After mixing your pudding and milk, stir in your chocolate cake mix. Just the dry mix, do not add anything to it. The batter will be very thick. Like very thick frosting! It's okay, just go with it. Spread it into a greased 9x13-inch baking pan and scatter the chocolate chips on top. Bake for 30 minutes, until the edges start pulling away from the pan. My oven cooks hot, so I only cooked mine for about 25 minutes.

TRIPLE CHOCOLATE CAKE

Steps:

• In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.

CHOCOLATE TRIFLE

Steps:

• Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

CHOCOLATE DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Dump cake mix into the prepared baking dish.
• Dump dry pudding mix on top of the cake mix.
• Drizzle milk over everything and mix to combine. Sprinkle chocolate chips on top of mixture. Distribute butter evenly on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.