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Warm Chocolate Pudding Cake
11 Review(s)
1 Hr 15 Min
Prep : 15 Min Cook: 1 Hr
As it bakes, the cake rises to the top creating layers of moist cake and saucy pudding!
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 pkg. (2-layer size) devil's food chocolate cake mix
2
2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding
3
1/3 cup sugar
4
2 cups cold milk
5
1-1/4 cups water
6
1 cup thawed Cool Whip Whipped Topping
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How do I make it ?
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Step 1
Heat oven to 350°F. Step 2
Prepare cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Step 3
Beat dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over batter. Place baking dish on baking sheet. Step 4
Bake 55 min. to 1 hour or until toothpick inserted in centre 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 Kitchen Tips!
Substitute
Prepare using Jell-O Vanilla Instant Pudding.
Note
There is no need to reheat leftovers - this cake is also delicious cold.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value
Fat 14 g
Saturated fat 3 g
15 %
Cholesterol 35 mg
Sodium 420 mg
18 %
Carbohydrate 40 g
Fibre 1 g
Sugars 27 g
Protein 4 g
Vitamin A
4 %
Vitamin C
0 %
Calcium
8 %
Iron
10 %
Servings
Makes 16 servings, 2/3 cup (150 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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