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: Swiss Chocolate Cake

Image by norwichnuts via Flickr

From Denny: When this gorgeous photo pulled up for another chocolate recipe I just had to investigate for the recipe. Turns out the recipe is for a special diet when people can't tolerate too much cholesterol or animal products: vegan!

This cake is flourless and eggless. Give this recipe a try if you have diet restrictions or allergies.


From: norwichnuts @ flickr

Serves: 12

Ingredients:

1 ounce unsweetened chocolate

1 cup vegetable margarine, melted

1 1/2 cup raw sugar

1/2 cup water

Egg Replacer for 6 eggs

Garnish of your choice (used Soy Whip and a couple pieces Swiss Chocolate with powdered sugar but some other excellent choices are: whipped kreme, mixed berries and sauce, caramel sauce)

Directions:

Preheat oven to 350 degrees F. Put chocolate in a bowl and add melted margarine. Boil water and 1 cup sugar. Add to chocolate and whip well, stirring until smooth.

Whip the replacer with remaining sugar. Fold in chocolate. Pour into prepared 8 to 9-inch cake pan (line bottom with parchment paper and "grease" sides with margarine).

Place on cookie sheet and add water to cookie sheet to create a bath. Bake 50 minutes. Cool and refrigerate overnight. Remove from pan, garnish and serve.


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