CHEW THIS! Chocolate Fudge Pudding Cake

Chocolate Fudge Pudding Cake


The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, June 7th 2015 edition. By: Blaise Doubman 

Testing out those social media recipes…
Blaise Doubman

At least a dozen times a week, someone sends me recipes they have found on various social media outlets. Sometimes it’s Facebook, sometimes it’s through a blog email they’ve signed up for, Twitter, Instagram…you name it. Depending on the week, sometimes all recipes sent to me are a variation of one or the other. I have a folder that I keep labeled “social media recipes” that I dive into every once in awhile. Honestly, more times than not, the recipes are a failure. There’s always something missing, an off time or the ingredients just simply don’t go that well together. I always tend to make notes in the margins of the print-outs about what I think the flavor combination should be, what I would like, and how long I think it would take to cook or bake. I’m not an expert, but I know what most people like…and have developed a sense as to how a recipe should read.

My latest adventure into my folder of “social media recipes” was a recipe for a chocolate pudding cake. The picture made it look so good, and I couldn’t wait to try it. I should have known better…the taste fell flat. I decided I was going to make some changes, and make it my way to see how much I could improve the recipe. I decided to use chocolate fudge cake mix, as well as pudding. I wanted to add even more chocolate flavor, so I added chocolate milk to the pudding mix instead of just white milk. Adding instant coffee granules really makes the chocolate flavor even deeper, and topping off the cake with just Cool Whip would round out the cake and not make it too heavy. The final result was amazing! I made notes, typed it up and decided to share it here with all of you…

Chocolate Fudge Pudding Cake

This recipe is perfect for reunions, cookouts, potluck dinners and gets togethers. Just make it the night before, cover it, and refrigerate it and the next day you have dessert ready to go. I find this cake delicious with crumbled up chocolate cream cookies, chocolate chip cookies, peanut butter cookies, or even crumbled up chocolate brownies! The sky is the limit when experimenting with this recipe. If I’m serving it for a potluck dinner, I usually just sprinkle the top with candied sprinkles. That way it’s festive and fun.

1 box (3.4 oz) instant chocolate fudge pudding mix
2 cups chocolate milk
1 box chocolate fudge cake mix
2 teaspoons instant coffee granules
8 oz. tub of Cool Whip
Crushed chocolate cream cookies or colored sprinkles (optional)

Start by preheating your oven to 350 degrees F.

Lightly spray a 13×9-inch cake pan with non-stick cooking spray.

In a large bowl, whisk together the instant chocolate fudge pudding mix with the chocolate milk until thickened.

Next, add the chocolate fudge cake mix to the pudding and stir to combine.

Pour batter into prepared pan, and bake for exactly 31 minutes.

Remove from the oven, and allow to cool completely.

Finally, frost the top of the cake evenly with the Cool Whip, and add desired topping of crushed chocolate cream cookies, or sprinkles.

Refrigerate for at least six hours (or overnight) before serving. Cover and refrigerate any leftovers for up to three days.


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