Recipe by Mary
"This cake is made with chocolate cake mix and pudding. It is so easy and so moist. This is also good if you use peanut butter chips"
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1 (3.5 ounce) package
non-instant chocolate pudding mix
1 (18.25 ounce) package
devil's food cake mix
semi-sweet chocolate chips
Probably the best cake ever. It was extremely moist and rich, just absolutely delicious. I made vanilla frosting for it and topped it with strawberries and it was amazing. You can easily switch it up and make a yellow cake with non-instant vanilla pudding and it's yummy as well. My mom loved both cakes so much she requested a layered cake for Mother's Day. Everyone who had it raved about it. You should definitely try it, it's easy to make and very very good.
One tip though, when you make the pudding and it gets thick don't just add the cake mix and stir it together. Doing that makes it look too thick and not easily workable. I put the pudding and the mix into a bowl and mixed them together. Doing that gave it more of a batter texture and easier to work with.
Bake this in the 9x13 pan as the directions say to, not a bundt pan like the picture shows. I tried it in the bundt pan and the chocolate chips were all concentrated on bottom of the cake (because when you flip it over on to a plate the top where you sprinkled the chocolate chips becomes the bottom). I might have given this recipe 4 stars if I'd tried it in the 9x13 pan.
This is a recipe that my Mom made for our family for years. She past on before she could pass on the recipe to any of us. Thank God I found it here. Now I make it for my Dad's birthday. We use aluminum foil to line the cake pan. It makes it easier to remove from the pan since the chocolate chips melt and are still gooey when you need to remove it from a greased pan. I tried it with the greased and floured pan and either got it out still warm and gooey to make a mess or waited till it cooled completely only to leave half still in the pan because the grease re-solidified and stuck it to the sides and bottom.
This recipe is in a book by Emilie Barnes, and in it, the recipe is entitled Emilie's Triple Chocolate Cake. I tweaked it by using the large 5 oz package of pudding. It makes the cake twice as moist, brownielike, and delectable. I also omit the chocolate chips and cool the cake, then drizzle melted chocolate chips, followed by melted white chocolate chips. Gives it a really easy but classy appearance!
Although I don't have kids let me tell you. . . I made this for my husband for his birthday and took some to work because it is SO rich. Everyone loved it. Some said it was the best chocolate cake they had ever eaten. One of my good friends asked me to make it for his birthday coming up! I made it even more chocolatey though. I used a dark fudge cake mix(or something like that) and used peanut butter chips on top, then put dark chocolate icing on top of that! It was so rich and so good!!!! If you love chocolate you will be in heaven.
I make this recipe but use instant pudding mix and chocolate milk. Whisk pudding mix and milk for 2 minutes, stir in chocolate cake mix and chips.
I make this all the time and it is really moist and easy. Our favorite version is a yellow cake mix with butterscotch pudding and butterscotch chips on the top. Yummy!
This was simply the easiest and best recipe I have tried in a long time. If you want to make it into cupcakes, it works great that way. Everyone likes it and it has a great taste but not too sweet.
* Percent Daily Values are based on a 2,000 calorie diet.
The Easiest Chocolate Pudding Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 53
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