Monday, September 29, 2008
SINFULLY SIMPLE CHOCOLATE PUDDING CAKE
Not having WiFi available while on vacation gave me blog hop withdrawal. In an attempt to make up for 7 days of cold turkey, I visited many of my favorite sites yesterday. While I was checking into what some of my favorite bloggers were up to, I was redirected to a new site, Sandie's http://www.inncuisine.com/. Of course the minute I saw the word "chocolate" in one of her posts, I homed in on it. Larry was already asking what we had in the way of dessert. Since I was planning on making soup and there was plenty of prep work to do, I thought this not-from-scratch cake was a good bet.
As Sandie explained, we shouldn't necessarily turn up our noses at the notion of using an occasional short cut, in this instance a cake mix. While the original recipe specifically calls for the cook and serve variety of pudding, I only had sugar free, fat free instant. Since necessity is the mother of invention and all that, I used it and the cake turned out moist, chocolatey, and delicious. So, if you have just a few minutes to put dessert on the table, this is the way to go.
1 pkg. chocolate pudding
1 box devil's food cake (I used the 88 cent store brand)
1/2 cup semisweet chocolate morsels
1/2 cup chopped nuts (I had pecans; I used pecans)
Preheat the oven to 350 degrees and grease and flour a 13X9X2 inch pan.
In a large bowl, prepare the chocolate pudding according to package instructions. Blend the cake mix (dry mix only) thoroughly into the pudding. I did this by hand, being unwilling to wash too many utensils, but feel free to use a mixer. Pour into the greased pan. Sprinkle the top of the batter with the chocolate morsels and chopped nuts. Bake 35 minutes. Cake will still look a bit runny, but let it sit and cool . Serve warm or cool with whipped cream or ice cream or even plain.