Southern Chocolate Pudding Cake Recipes

OLD-FASHIONED CHOCOLATE PUDDING CAKE

Steps:

• Heat oven to 350 degrees F.
• In medium bowl stir together flour, sugar, 2 tablespoons cocoa, milk, vegetable oil, baking powder, salt and vanilla.
• Spread into greased 8 inch square baking pan.
• In medium bowl stir together remaining 4 tablespoons cocoa, brown sugar and hot water; pour over mixture in pan.
• Bake for 45 to 50 minutes or until pudding bubbles around edges.
• Remove from oven; let stand 20 minutes.
• OPTIONAL SERVING METHOD:.
• Meanwhile, in small bowl stir jam until smooth.
• Drizzle each serving of warm pudding with jam.

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.

CHOCOLATE PUDDING CAKE

Steps:

• Place the chocolate in a medium bowl and set aside. Combine the milk and all but 1 tablespoon of the sugar in a small saucepan. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Stop stirring and cook until the milk begins to bubble around the edge of the pan. Remove the pan from the heat. Whisk together the egg yolk and the remaining 1 tablespoon sugar in a small bowl. Pour half of the hot milk over the yolk mixture, whisking constantly, until the mixture thickens slightly and reaches 183 degrees on an instant-read thermometer. Immediately pour the mixture over the chocolate. Whisk until the chocolate is melted. Add the butter 1/2 tablespoon at a time, whisking until the butter is melted and the mixture is smooth. Whisk in the vanilla. Scrape the batter into a 6-inch round cake pan and smooth the top with a rubber spatula. Cover the pan with a plastic wrap and place it in the freezer for at leas 6 hours, or overnight. To unmold the cake, carefully immerse the pan in hot water for a few seconds. Wipe the bottom and side of the pan dry and invert the cake onto a serving platter. Decorate the top of the cake by running a hot dull knife across its surface in a wave pattern (dip the knife in hot water and wipe completely dry before using it). Lightly dust the top of the cake with sifted cocoa powder. Allow the cake to stand at room temperature for 45 minutes before serving.

CHOCOLATE PUDDING CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt. Add milk and oil, mix well. Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture. Add the vanilla to the hot water, then pour the water over the top.
• Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry. Serve warm with a spoon or at room temperature.

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.