Black Magic Chocolate Pudding Recipes

BLACK MAGIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
• In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
• Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

SO EASY BLACK MAGIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
• Mix buttermilk, oil, coffee, eggs, and vanilla extract together in a bowl. Pour over sugar mixture in the large bowl; beat with an electric mixer on medium speed until batter is smooth and thin, about 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

MAGIC CHOCOLATE PUDDING

Steps:

• Place the Flour, butter, 100g of sugar, cocoa powder and the 2 eggs in a bowl or mixer.
• Mix or hand whisk together, add a little milk if needed, to make a soft dropping consistency. Place in a greased dish.
• Put the cocoa powder in to a jug and make up to 200ml with boiling water add the sugar and corn flour.
• Now this is the magic part. Gently pour ON TOP of the pudding mixture in the dish.
• Bake for 25 - 35 mins depending on how deep the dish is on Gas mark 5.It will now firm on the top and the sauce will be on the bottom.
• Serve with Custard or Cream. Enjoy!

MAGIC PUDDING DESSERT

Steps:

• Mix the instant pudding and milk together and place into the refrigerator for a few minutes to set up.
• Place 16 crackers in the bottom of an 8X8 pan.
• Pour half of the pudding mixture on top of the crackers, spreading evenly.
• Place the other 16 crackers on top of the pudding, and then pour the other half of the pudding mixture on top of the last set of crackers.
• Top with the whole container of cool whip.
• Cover with plastic wrap.
• Refrigerate for at least 24 hours.
• Here's the magic part - after the dessert sits long enough, the crackers taste exactly like a thin layer of either phyllo or pie crust.
• Per Serving: 176 Calories; trace Fat (0.8% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 436mg Sodium. Exchanges: 1/2 Non-Fat Milk. WWP: 3.