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Chocolate Pudding Cake

Source of Recipe

Adapted from BettyCrocker.com


Recipe Introduction

Chocolate-Banana Pudding Cake variation not recommended. Serves: 12

This great all-family ooey-gooey recipe can also be used for casual entertaining.

1 package Betty Crocker® SuperMoist® chocolate fudge cake mix
1-1/3 cups water
1/2 cup vegetable oil
Egg substitute equivalent to 2 eggs
1 egg
1 package (4-serving size) milk chocolate instant pudding and pie filling
2 cups cold 2% milk

Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches. Make cake mix as directed on package, using water, oil and eggs. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Poke cake every 1/2 inch with handle of wooden spoon. Beat pudding mix and milk in medium bowl with wire whisk about 2 minutes. Pour pudding evenly over cake. Run knife around side of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.


High Altitude (3500-6500 ft)
Heat oven to 375ºF. Stir 2 tablespoons Gold Medal® all-purpose flour into dry cake mix. Increase water to 1 1/2 cups; decrease oil to 1 tablespoon. Bake 35 to 40 minutes.


1 Serving: Calories 325 (Calories from Fat 135); Fat 12g (Saturated 2g); Cholesterol 37mg; Sodium 540mg; Potassium 240mg; Carbohydrate 43g (Dietary Fiber 2g); Protein 5g