CHOCOLATE PUDDING POKE CAKE RECIPE - BETTYCROCKER.COM
Maybe you've heard of the poke method. But have you heard of making a chocolate poke cake with boxed cake mix? You may never go back once you've tried it! The proof is in the pudding—that is, the pudding that you'll pour over your baked cake to create a perfectly moist chocolate poke cake. The results are ooey, gooey and absolutely delicious. This chocolate poke cake recipe is perfect for a family dessert or for casual entertaining.
Provided by Betty Crocker Kitchens
Total Time 3 hours 50 minutes
Prep Time 10 minutes
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Make, bake and cool cake as directed on box for 13x9-inch pan.
- Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.
Nutrition Facts : Calories 290 , CarbohydrateContent 38 g, CholesterolContent 55 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 470 mg, SugarContent 22 g, TransFatContent 0 g
CHOCOLATE PUDDING RECIPE | TYLER FLORENCE | FOOD NETWORK
Provided by Tyler Florence
Categories dessert
Total Time 4 hours 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
- Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
- Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
- Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.
Nutrition Facts : Calories 271 calorie, FatContent 16 grams, SaturatedFatContent 9 grams, CholesterolContent 154 milligrams, SodiumContent 145 milligrams, CarbohydrateContent 26 grams, FiberContent 1 grams, ProteinContent 5 grams, SugarContent 21 grams
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