Cooking Mommy: Chocolate Pudding Cake

Thursday, April 22, 2010

Chocolate Pudding Cake

I believe this originally came from my Grandma. It's a simple dessert to do, and I love it because it doesn't have eggs in it. :-) You could try icing the cake once it totally cools if you want, but I think the topping may have been the favorite part for many. If you need another cake idea that is egg free and dairy free, try the diet soda cake. I put nuts on only half the cake for those who like them and those who don't. You could try different flavors as well if you don't want chocolate.

Ingredients
1 box chocolate cake mix
3.4oz box cook and serve chocolate pudding (do not use instant)
2 cups milk
6oz chocolate chips
2oz pecans (optional)

Directions
Cook pudding according to directions using 2 cups milk. As soon as you see it start to thicken some, remove from heat. You don't want this to get too thick like it calls for. In a large bowl, combine chocolate cake mix and prepared pudding. Mix well according to cake mix directions. Sprinkle chocolate chips and nuts all over top of cake and bake according to cake mix directions. Let cool completely and enjoy.

1 comment:

UnknownApril 30, 2010 at 9:35 PM
Oh my goodness, I kinda got tears in my eyes because my grandmother used to make this for us for special occasions (birthdays, etc.). :) I never actually knew the recipe, but I knew what it was when I saw the picture at the top. :)
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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.