Chocolate Pudding Cake
Like Brownie’s. But Way Better.
guest: lindsay leli
Full Recipe Video:
Servings: 8-10
Ingredients:
1 box chocolate cake mix (any type of chocolate cake mix is fine, as long as it doesn’t have pudding in the mix)
1 6 oz. box Cook & Serve Chocolate Pudding (not instant)
2 1/2 cups milk
1 tsp. Espresso Powder (Cafe Bustelo)
1 12 oz. package chocolate chips
Cocoa powder
Preheat oven to 350.
Pour pudding mix into a large saucepan and stir in 2 1/2 cups milk. Do not use the amount called for on the pudding box as it’s not the same. Cook over medium heat, stirring constantly until the pudding starts to boil and thicken. Take the pudding off the burner and pour into a large mixing bowl.
Dissolve the espresso powder in a couple tbsp. of milk (dissolves better if milk is hot) and stir into the pudding mixture. Stir often to cool the pudding. Make sure pudding has cooled before you proceed to the next step.
Once cool, begin adding the cake mix to the pudding mix and mix with an electric mixer. Mix until blended completely. The mixture will become very thick.
Grease a 9x13 dish or pan and “flour” the pan with the cocoa powder. You can use regular flour, but this will turn your cake white. Spread the batter evenly into your dish/pan. Sprinkle the chocolate chips on top of the batter.
Bake for 25-30 mins. Test with a toothpick to see if cake is done. Let cool at room temp. Best served when fully cooled as chocolate chips are better when they have hardened slightly. Serve plated alone or with a scoop of your favorite ice cream.
Notes:
This recipe is so simple, we have no notes. This will easily become one of your favorite desserts in your dessert arsenal. It’s sooo easy and sooo delicious.
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