I had a dinner party the other night for my daughter’s friend and his parents. I asked what kind of dessert he liked and of course he said chocolate. So I searched through my recipes to find something fun and chocolatey.
This definitely fit the bill!
The cake itself has a lovely chocolate flavor. It is so moist too!
The pudding adds an amazing richness to the layers. It really does give each bite a lovely creaminess.
So I did not cook it in the 13 x 9 pan. I opted to use two 9 inch rounds. Admittedly, I did not have enough of the cake batter to do this, so I made a double recipe to accommodate the extra I needed.
I iced the cake with the Creamy Chocolate Frosting. It really was more of a ganache and it was amazing!
The cake was lovely, decadent, and gave the wow factor I wanted for the dinner party. It was definitely impressive!
CHOCOLATE CREAM CAKE
1 Package Cook and Serve Vanilla Pudding
2 Cups Milk
2 Cups Enriched Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Butter
1 Cup Sugar
2 Eggs
2 Ounces Unsweetened Chocolate, Melted
1 Teaspoon Vanilla
3/4 Cup Buttermilk
1/2 Cup Chopped Pecans (Optional)
Cook pudding mix in milk over medium heat until the mixture comes to a full boil, stirring constantly. Remove from heat and cool completely. Stir together flour, soda, baking powder, and salt. Cream butter and sugar together until light and fluffy. Beat in eggs. Blend in chocolate and vanilla. Add flour alternately with buttermilk, beginning and ending with flour. Stir in nuts if using. Spread half the batter into a greased 13 x 9 baking pan. Spoon pudding evenly over the batter. Spoon and spread remaining batter over the pudding. Bake in a 350 degree oven for 40 minutes. Cool completely. Frost with Chocolate frosting or sprinkle with powdered sugar.
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