Warm Chocolate Pudding Cake

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video by: kraft

You don't need a restaurant for right-out-of-the-oven warm and melty double-chocolate cake. Seriously. This one's ready to bake in 15 minutes. Get your fork ready.

time

prep:

15 min

total:

1 hr 35 min

servings

total:

16 servings, 2/3 cup each

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What You Need

pkg. (2-layer size) devil's food cake mix

pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

1/3

cup sugar

cups cold milk

1-1/4

cups water

cup thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350°F.

PREPARE cake batter as directed on package. Pour into 13x9-inch baking dish sprayed with cooking spray.

BEAT dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over batter. Place baking dish on baking sheet.

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

Healthy Living

Save 40 calories per serving by preparing with fat-free milk, JELL-O Chocolate Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.

Note

There is no need to reheat leftovers - this cake is also delicious served cold.

Easy Cleanup

Bake the filled baking dish on a baking sheet to catch any sauce that might bubble over the sides of the dish as the dessert bakes.

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walshfamily4

posted:4/3/2009

We loved it! It was perfect with a glass of milk. Really hit the spot and will make again! Another similar recipe I recommend is the warm winter lemon cake! Made the same way only with yellow cake mix and lemon pudding. Thanks for another great recipe Kraft!

ami88

posted:3/11/2009

this was good, my family loved it, but personally i didn't like the consistency of the pudding combined with the cake, though, it came out perfect

Sabby1974

posted:3/10/2009

but instead of using plain sugar to sprinkle on the top I used a combination of brown sugar/baking cocoa and topped with vanilla ice cream it was AWESOME!

a cook

posted:3/3/2009

My kids absolutely loved this and it was so easy. The only thing I would change is to serve with ice cream on top, rather than Cool Whip.

Sadjoy

posted:2/25/2009

when I saw this recipe I was really excited, but it didn't live up to expectation. When it was done I had a pool of watery pudding in the middle and only cake in the edges, it did not look at all like the picture. It tasted great and the kids ate it, but was disappointed in the end result.

jovannajg

posted:2/24/2009

This cake tastes good warm after a few minutes of cooling. I even liked it cold, while my husband reheated for a few seconds. I've made it twice and enjoyed it both times, i can't help it i love chocolate.

Sdhanks1950

posted:2/20/2009

I made this, but I also remembered a recipe, that I use to make years ago. It was cheaper, faster and the pudding was superb! Served with Chocolate Ripple ice cream, my 2 sons always wanted it for their birthdays. No cake mix, no pudding mix and no cool whip! It was natural! Thanks for the recipe and the bump to my memory, my sons would not care for your version. Kraft you need my recipe!

KariAJohnson

posted:2/19/2009

I was really excited about this recipe...but it was just okay. The pudding was too runny and I was hoping for it to be more of a fudge consistency.

a cook

posted:2/17/2009

My husband and I are chocolate fiends; so I thought to make this special cake for Valentine's Day. First of all, how do you judge doneness if the pudding is in the way? Next, we left it to cool for a couple of hours while we went out to eat, when we came back it tasted pretty bland and the pudding soaked the cake so it's obvious you need to eat it right away. I say I won't make it again but maybe I'll try again but tweak it some to get more flavor out of it.

masandajs

posted:2/17/2009

This was so yummy! It was a great compromise for me and my husband. I love lava cake and my husband doesn't, so this was a nice compromise! He loved it and so did I. It's a nice change from the ordinary chocolate cake!