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gwillis01
Posts: 45
Registered: ‎10-19-2006
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Molten Chocolate Pudding Cake

Here's a recipe from The Chocolate Cake Doctor cookbook:

Place a rack in the center of the oven and preheat to 350 degrees F. Lightly mist a 9 x 13 inch cake pan with PAM cooking spray and set aside. In a large bowl, mix together one package of plain devil's food cake mix, 1 1/3 cups of water, 1/2 cup of vegetable oil, and three eggs. Blend it all together with an electric mixer at low speed for a minute. Stop and scrape the cake batter down the sides of the bowl with a rubber spatula. Put the bowl back under the mixer and resume beating/blending at medium spped for two more minutes, scraping down the sides again if necessary. The cake batter should look well combined. Pour the batter into the cake pan and get it all nice and smooth and level with a rubber spatula. (Lick the remaining traces of batter in the bowl and then dump in the kitchen sink.) Set aside.

In a medium-sized bowl, empty a package of chocolate pudding mix and whisk in three cups of milk and a teaspoon of pure vanilla extract for about a minute or so until smooth and thickened. Pour all the pudding over the cake batter, taking care not to let it touch the sides of the pan. (Lick the remaining traces of pudding in the bowl and then dump that in the kitchen sink.) Scatter one cup of semisweet chocolate chips evenly on the top of the pudding layer in the cake pan. Put it in the oven and bake for about an hour, until the cake is firm around the edges but still somewhat soft and jiggly in the center. You should see a crack running through the middle of the cake. Take the pan out of the oven and let it cool on a wire rack for twenty minutes

Cut out a piece of cake and serve with any flavor of ice cream (recipe specifies peppermint or vanilla). I think it's better to use a metal cake pan rather than a glass one since you have to bake the cake a little longer (One hour and ten minutes) at 325 degrees in the latter. But for microwave reheating you should use a glass pan and not metal. Cover the leftover cake with alumminum foil and refrigerate for up to a week.
Gwin Willis
Frequent Contributor
ChefJon
Posts: 264
Registered: ‎10-22-2006
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Re: Molten Chocolate Pudding Cake

Yum, Thanks for sharing, Gwin, and being the first to post to this new forum! I like the Cake Doctor books--they make life easy!
Frequent Contributor
jmcnaughton
Posts: 58
Registered: ‎10-19-2006
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Re: Molten Chocolate Pudding Cake

Do you use instant puuding mix? What size? Thanks in advance.
Frequent Contributor
gwillis01
Posts: 45
Registered: ‎10-19-2006
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Re: Molten Chocolate Pudding Cake

Yes, you use a large package (5.9 oz) of instant chocolate pudding mix.
Gwin Willis