CHOCOLATE PUDDING SCRATCH RECIPES

Steps:

• Preheat oven to 325°F.
• Prepare a 10 – 12 cup (9 – 10 inch) bundt pan by greasing it very well with oil or butter. Set aside.
• In a large bowl combine the sour cream, oil, and milk.
• Beat in the eggs.
• Add the cake mix and pudding mix and gently mix until fully incorporated. Do not overmix.
• Pour the batter into the greased bundt pan. Smooth the top into an even layer.
• Bake for 40 – 45 minutes until a toothpick inserted deeply in the center comes out clean, then again on the opposite side.
• Cool in pan 20 minutes then remove by placing a large plate over the top and flipping it right side up. If cake doesn’t fall out right away, give the pan a few light taps until it does.
• Let cake cool completely for about an hour or at least until no longer piping hot before decorating.
• Top with frosting, glaze, or ganache of choice, or dust with powdered sugar.

Steps:

• In a medium saucepan, mix all dry ingredients. Whisk well.
• Gradually add milk to dry ingredients in the saucepan. Whisk until smooth and well blended.
• Cook over medium-high heat. Stir constantly. Mixture will come to a boil. Boil 1 minute or until the pudding is thick. The pudding will not thicken up when it cools.
• Remove from heat. Add butter and vanilla. Whisk to blend.
• Pour into serving dishes.
• For a pie, pour into a cooled and baked 9" pie crust.
• Cover with plastic wrap. Cool in refrigerator for 4-6 hrs or until firm.
• Top with chilled sweetened whipped cream.