Chocolate Pudding Cake
A soft and gooey center with a rich, double chocolate flavor, this chocolate pudding cake is delicious any time of year.
Servings: 12
Calories: 262kcal
Ingredients
- ½ cup unsalted butter melted
- 2 ½ cups whole milk heated or room temperature
- 1 teaspoon vanilla extract
- 1 box (13.25 oz) chocolate cake mix
- 1 box (3.9 oz) chocolate fudge pudding
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
- ¼ cup Caramel sauce
Instructions
- Preheat the oven to 350° F.
- To a 9x13 baking dish add the butter. Use a pastry brush to coat the baking dish.
- To the baking dish add the heated milk and vanilla extract. The heated milk needs to be just warm as that will prevent the butter going hard. Whisk.
- Sprinkle the cake mix on top.
- Sprinkle the pudding on top.
- Whisk until just combined.
- Add the chocolate chips to the top.
- Bake for 35-45 minutes or until a toothpick comes out almost clean. A few wet crumbs will create a gooier cake.
- Serve immediately, allow it to cool slightly, or cool completely. Serve with caramel sauce if you desire!
Notes
- Do not overbake the cake, as it will come out dry and not gooey. Instead, remove the cake from the oven when the sides are just start to crack.
- Enjoy the pudding cake warm right out of the oven or wait a few minutes for it to cool before topping it with whipped cream and enjoying it warm.
Nutrition
Calories: 262kcal | Carbohydrates: 20g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 24mg | Potassium: 207mg | Fiber: 1g | Sugar: 17g | Vitamin A: 326IU | Calcium: 85mg | Iron: 1mg