Warm Chocolate Pudding Cake

A restaurant version of warm chocolate cake (I am so there!) Photo by Lummmy @ flickr

From Denny: Just recently discovered Kraft Food's Chocolate Lovers' Center, no kidding. This struck my eye today since the weather has turned cooler, even here in Louisiana where it gets down to the 40's at night. (yay!) I haven't made this kind of cake in quite a while and have always made it from scratch in the fall and winter. It will be fun to try out this easier version.

A warm pudding cake is so easy to make even from scratch. They use a cake mix here which makes it even easier and faster! I like how you can take this simple idea and do your own variations to suit your personal taste. You can make a warm lemon pudding cake or a banana one. Your choices are only limited by what you can create!

The only thing about this site is they haven't figured out to make their videos easy to embed and require a link. So, if you desire to see what the cakes look like you will need to take a hike on over there via this link. You won't regret it! :)

Here's the recipe:

Warm Chocolate Pudding Cake

Prep Time: 15 min
Total Time: 1 hr 35 min
Makes: 16 servings, 2/3 cup each

Ingredients:

1 pkg. (2-layer size) devil's food chocolate cake mix
2 cups cold milk
1-1/4 cups water
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1/3 cup sugar
1 cup thawed COOL WHIP Whipped Topping (or real whipped cream)

Directions:

HEAT oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.

POUR milk and water into large bowl. Add pudding mixes and sugar. Beat with whisk 2 min. or until blended. Pour over batter.

PLACE baking dish on baking sheet to catch any sauce that bubbles over sides of dish as dessert bakes. Bake 55 min. to 1 hour or until toothpick inserted in center of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools). Spoon into serving dishes; top with COOL WHIP.

Kraft Kitchens Tips

Substitute

Prepare as directed, using JELL-O Vanilla Instant Pudding.

Note

There is no need to reheat leftovers - this cake is also delicious cold.

Here's the link so you can see the photos, go here.

*** Thanks for visiting and come back often for your chocolate fix! :)

Recipe: Hot Fudge Coconut Pudding

From Denny: We all know and love the folks over at the Hershey's Chocolate kitchens! As a child I learned to bake from their simple recipes and have been loving chocolate ever since. Are you as big a fan of chocolate and coconut as I am? Usually, when coconut is in a recipe I reduce the sugar level - here I would only use 1/3 cup as opposed to what the recipe calls for: 2/3 cup. Your sweetness level is your choice; some folks like things really sweet.



Hershey's Chocolate Cookbook

(Featured in the Romancing The Chocolate Amazon store, just click on the title. Found dozens of various Hershey chocolate cookbooks. These guys have been busy over the years! I have several of their books on my shelves.)

Hot Fudge Coconut Pudding

From: “Hershey’s Chocolate Treasury: A Special Collection From America’s Chocolate Authority”

Serves: 8 to 10

Ingredients:

1 cup unsifted all-purpose flour

2/3 cup granulated sugar

1/3 cup unsweetened cocoa

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1/4 cup vegetable oil

1 teaspoon vanilla

1/2 cup chopped nuts

1/4 cup packed light brown sugar

1/4 cup granulated sugar

1 (3-1/8-oz.) pkg. vanilla pudding and pie filling mix, not the instant mix variety

3/4 cup flaked coconut

1-1/2 cups boiling water

Vanilla ice cream

Directions:

1. Combine flour, 2/3 cup sugar, cocoa, baking powder and salt in large mixing bowl.

2. Blend in milk, oil and vanilla. Stir in nuts.

3. Spread in greased 8-inch square pan or 1-1/2-quart shallow baking dish.

4. Combine brown sugar, 1/4 cup sugar, dry pudding and pie filling mix and coconut; sprinkle over batter.

5. Carefully pour boiling water over mixture; do not stir. Bake at 350 degrees for 45 minutes. Cool 10 minutes; serve warm with vanilla ice cream.

Recipe: Chocolate Cornbread Pudding

Image by RIPizzo via Flickr

From Denny: Here is an unusual recipe using chocolate in a pudding! What a delightful site: best-chocolate-recipes.

It's well known often the best cooks for centuries have been the African-Americans of the American Deep South. Sadly, this wonderful tradition of soul cooking was born out of slavery. The best of those tragic times endures, coming down to us through history. What endures is their sense of innovation, trying unusual combinations and perfecting those recipes for home cooking, becoming family favorites.

This Chocolate Cornbread Pudding is served with Whiskey Sauce.

Tip: For a healthier, and lighter pudding, use two cups of milk instead of half and half.

Ingredients:

4 beaten eggs

1 cup of brown sugar

1 cup milk

1 cup cream

1 tablespoon vanilla

6 pieces day-old cornbread cut into cubes

1 cup mini chocolate chips

Directions:

Preheat oven to 325 F.

Mix all ingredients together, but save 2/3 cup of chocolate chips. Allow mixture to sit for half an hour until the liquid has softened the cornbread. Pour into a greased baking dish. Sprinkle the remainder of the chocolate chips on top. Bake until firm. Check after about 40 minutes.

Whiskey Sauce

½ cup melted butter

1 cup sugar

1 well beaten egg

1 ½ cups heavy cream

¼ cup whisky, or more as desired

Melt butter and sugar in saucepan over low heat. Stir often. Add one beaten egg. Stir. Remove from heat and cool. Add whisky and cream. Beat until light. Chill for one hour before serving.

Serve chocolate cornbread pudding recipe soul food warm or cold, with sauce. Enjoy.

Recipe: White Chocolate Walnut Bread Pudding

Image by jwinfred via Flickr

White Chocolate & Walnut Bread Pudding

Photo of another version of white chocolate bread pudding. Awesome presentation, wow!


From: O'Donnell's Restaurant, Chef Phil O'Donnell

Ingredients:

1½ quarts milk

2 teaspoons vanilla extract

6 large eggs

3 cups sugar

1- to 1 ½ lbs. stale New Orleans style French bread

½ lb. white chocolate

1 cup chopped walnuts


Directions: Add milk and vanilla to a sauce pot and scald. Set aside.

Put eggs and sugar into mixing bowl and whip until doubled in volume.

Slowly whisk scalded milk into egg and sugar mixture.

Add this mixture to the bread in large mixing bowl and let soak for 20 minutes.

Fold in the white chocolate and walnuts.

Put into a 13” x 9” casserole dish and bake at 350 degrees for 45 minutes to 1 hour. Check for doneness by placing a toothpick into the center of the dish. If it pulls out clean, the bread pudding is done. Serves 8-10.

Recipe: Chocolate Banana Coconut Cream Pie

What’s the tantalizing secret to this cream pie? A chocolate layer is spread over the pie shell like a hidden secret under piles of banana slices and fluffy coconut filling. This is a fast filling for the convenience oriented so this pie comes together quickly, chilling for about four hours.

Tomorrow: Romantic Chocolate Fondue for Two


Chocolate Banana Coconut Cream Pie


Yield: 8 servings

From: Kraft Foods


Ingredients:


2 squares semi-sweet baking chocolate

1 Tablespoon milk

1 Tablespoon butter

1 baked pastry shell (9-inch), cooled

2 bananas, sliced

1 ½ cups cold milk

1 package (4-serving size) vanilla instant pudding and pie filling

1 ½ cups coconut

1 ½ cups thawed whipped topping

Coconut, toasted


Directions: Microwave chocolate, milk and butter in medium microwavable bowl on HIGH for 1 to 1 ½ minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pastry shell. Arrange banana slices over chocolate.

Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in 1 ½ cups coconut. Spoon over banana slices. Spread whipped topping over pie. Sprinkle with toasted coconut.

Refrigerate 4 hours or until set. Store leftover pie in refrigerator. Makes 8 servings.

Tomorrow: Romantic Chocolate Fondue for Two