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Molten Chocolate Pudding Cake

Molten Chocolate Pudding Cake recipe
photo by:kraft
Dense, moist and subtly spicy, this glorious Molten Chocolate Pudding Cake is a snap to make and serves a crowd.
20 min
1 hr 20 min
24 servings
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this was the worst! The texture of the pudding and the cake did not go together at all. I threw it in the garbage after the embaressment I felt after biting into.
Very bad. the pudding did not go down into the cake and it sat on top and "baked in the oven" Tasted really bad. Family did not care for it.
A chocolate lovers dream
The cake was good. It was tough to decide if it was done since the middle is basically all chocolate pudding. My family thought it was good but we are not so sure we would want it again. There was no WOW factor in my house. We've had better.
I made this for Thanksgiving. It was pretty good. I couldn't find the coffee listed in the recipe so I used Suisse Mocha. It trurned out good, but I would not add the cinnamon again. It gave it a funny taste. If you're eating this after it's cooled to room temp I suggest microwaving it before serving. It tastes best warm.
Very disappointed in the end results. Pudding did not sink to the bottom of the cake as I remember my Mother's recipe and got rubbery once it went to room temperature.
too hard to tell if its done baking. the flavor did nothing for any of us ( i served it to 15 people) it was not what i expected. if you want a great cake i would not recommend this
My twin sister and I made the cake yesterday for our 23rd birthday. The cake was delicious, but I had to put another baking sheet at the bottom of the 13x9 baking sheet because I was afraid that the cake will make a mess in the oven! I was having a difficult time finding Italian cappiccino, so I used chocolate flavored coffe instead. I also used vanilla extract for the cake instead of cinnamon. My parents loved the cake, but it was too much chocolate for my mom! I will make the cake again, but I'm not going to use chocolate pudding!
My friends loved this recipe, served w/vanilla ice cream. I used a 13 x 9" pan and the cake ran over on all sides. Next time I will use either a larger pan or one with higher sides.
This recipe just didn't do anything for me, it tasted like it needed another flavor-maybe some raspberry or something? I felt like it was overpoweringly chocolatey and sweet, but without depth. Maybe I'm just not enough of a chocoholic....
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