Recipes for "chocolate pudding"

Make instant pudding according to the directions on the box. Dump pudding into graham cracker crust.

Spread whipped topping over pudding. Refrigerate until not too gooey, about 40 minutes. Decorate with gummy worms.

Gather all ingredients.

For topping, combine hot water, brown sugar, 1/4 cup cocoa powder, and butter in a microwave-safe bowl. Microwave on high until bubbly, 4 minutes.

For cake, whisk together flour, white sugar, 1/3 cup cocoa powder, baking powder, salt, and instant espresso powder in a 2-quart round casserole dish. Add milk and vanilla; whisk until smooth.

Pour topping over the cake batter, they will flow together.

Microwave on high until the cake is on top of the sauce, 8 to 10 minutes.

Serve warm topped with vanilla ice cream.

Preheat the oven to 375 degrees F (190 degrees C).

Combine shortening, sugars, milk, and vanilla extract in a large bowl. Beat in eggs. Whip mixture until light and fluffy.

Combine flour, pudding mix, salt, and baking soda in a separate bowl. Pour over the shortening mixture and beat until well blended. Fold in chocolate chips.

Drop rounded tablespoonfuls of cookie dough onto ungreased cookie sheets, spacing them 3 inches apart.

Bake in the preheated oven, 1 cookie sheet at a time, until edges are set, 11 to 15 minutes. Repeat with remaining cookie sheets. Cool each batch for 5 minutes before moving cookies onto a cooling rack.

Preheat oven to 325 degrees F (165 degrees C). Butter a 1 quart baking dish or pudding basin.

Melt chocolate over low heat in small saucepan. Stir in milk and heat through. Remove from heat and let cool slightly.

In a medium bowl, beat eggs. Beat in 3 tablespoons sugar and salt. Beat in chocolate mixture. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.

Bake in preheated oven 30 minutes, until set.

In a clean, dry bowl, beat egg whites until stiff. Beat in 3 tablespoons sugar and cocoa. Spoon meringue over baked pudding and return pudding to oven to brown meringue, 2 to 8 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Combine flour, white sugar, cocoa powder, baking powder, and salt in a 9-inch square baking pan; stir well. Add milk, oil, and vanilla extract; stir until smooth.

Mix together brown sugar and cocoa powder in a small bowl; sprinkle over batter. Pour boiling water over batter but do not stir.

Bake in the preheated oven until cake springs back when lightly touched in the center, about 40 minutes.

Whisk together sugar, cocoa, and cornstarch in a microwave-safe bowl. Whisk in milk, a little at a time, until no dry lumps remain.

Cook in the microwave on high for 3 minutes. Stir well. Continue cooking and stirring at 1-minute intervals until shiny and thick, 2 to 4 minutes. Mix in vanilla.

Press a piece of plastic wrap directly on surface of pudding to prevent skin from forming. Place in the refrigerator to chill. Serve cold.

Gather the ingredients.

Mix cornstarch and water together in a small bowl until a paste forms.

Combine soy milk, sugar, cocoa, and vanilla in a large saucepan; stir in cornstarch paste until well combined. Cook over medium heat, stirring constantly, until boiling. Continue to cook and stir until mixture thickens, 3 to 5 minutes.

Remove from the heat and let cool for 5 minutes; pudding will continue to thicken as it cools. Cover and refrigerate until completely cool, 1 to 2 hours.

Whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan off the stove. Add 1/4 cup almond milk; whisk until smooth and foamy. Continue adding almond milk, 1/4 cup at a time, whisking after each addition.

Place the saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.

Remove from the heat and stir in butter until melted and smooth. Stir in vanilla, then pour pudding into a serving bowl. Cover and refrigerate until chilled, at least 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

In an 8x8-inch square pan, stir together flour, white sugar, 1/4 cup of cocoa, baking powder, and salt. Add milk and oil; mix well. Sprinkle brown sugar, remaining cocoa, and chocolate chips over mixture. Add vanilla to hot water, then pour water over top of mixture.

Bake for 30 to 35 minutes in the preheated oven, until surface appears dry. Serve warm with a spoon or at room temperature.

Sift and whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan; heat over medium heat.

Slowly pour in milk, whisking constantly until incorporated. Cook, stirring often with a metal spoon, until pudding is noticeably thicker and clings to the spoon, about 10 minutes. Off heat, stir in vanilla extract.

Divide pudding among 4 small bowls; serve immediately or chill in the refrigerator at least 2 hours.

Preheat oven to 350 degrees F ( 175 degrees C).

In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.

Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.

Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.

Combine milk and non-instant pudding mix in a saucepan. Cook over medium heat, stirring constantly, until pudding is thickened. Remove the pan from heat and stir in cake mix until batter is smooth. Pour into the prepared baking dish. Sprinkle with chocolate chips.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 30 minutes.

Beat cold milk and pudding mix in a bowl with an electric mixer until smooth and beginning to thicken, 1 to 2 minutes. Stir in Irish cream liqueur and vodka, then fold in whipped topping until smooth.

Spoon into 16 small cups. Serve immediately, or refrigerate or freeze until ready to serve.

Whisk together 1/2 cup milk and cornstarch in a small bowl until smooth and free of lumps; set aside.

Combine remaining 2 1/2 cups milk with sugar in a medium saucepan over low heat. Slowly whisk in cornstarch mixture. Cook, whisking occasionally, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt; stir until chocolate is melted and pudding is smooth and thickened, about 7 minutes more.

Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap over the top of pudding to prevent skin from forming; smooth it gently against the surface. Refrigerate pudding for at least 3 to 4 hours before serving.

Combine cocoa powder, brown sugar, and instant coffee powder in a bowl; stir until no lumps remain.

Fold chia seeds into mixture; stir in milk to incorporate. Let mixture sit a few minutes before stirring again. Repeat resting and stirring for about 20 minutes.

Cover the bowl with plastic wrap; refrigerate 2 hours to overnight.

Drizzle honey over pudding; serve.

Preheat oven to 375 degrees F (190 degrees C).

Combine the flour and baking soda. Set aside.

Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.

Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

Whisk together the sugar, cocoa powder, cornstarch, and salt in a heavy 2-quart saucepan.

Gradually whisk in the milk.

Bring to a boil, and whisk until the ingredients are well mixed and smooth. Stir until pudding is thick, about 3 to 5 minutes. Once the pudding starts to thicken, remove from heat.

Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic, metal, or ceramic mixing bowl.

Very gradually stir the hot chocolate mixture into the egg.

Whisk in the chocolate chips until they are melted and the mixture is smooth.

Pour the pudding into ramekins or cups. If you want, cover the surface of each of the pudding cups with some cut out wax paper to prevent a skin from forming on the top of the pudding.

Refrigerate, covered, until cold, at least 2 hours or overnight.

Optional: Serve topped with whipped cream.

Lightly grease an 8x8-inch high-walled (at least 1 1/2 inches tall) cake pan or baking dish.

In a large mixing bowl, make the first layer. Whisk together the flour, sugar, cocoa powder, baking powder, and salt.

Using a wooden spoon or spatula, mix in the oil, milk, and vanilla extract until just combined. Transfer the batter to the prepared baking dish.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a small bowl, combine the brown sugar, granulated sugar, cocoa powder, and salt for the second layer. Use a fork to mix until combined and free of clumps. Sprinkle the mixture evenly over the cake batter. Sprinkle with mini chocolate chips, if using. Pour the hot coffee evenly all over the top. Do not stir.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake the cake until it starts to pull away from the sides of the baking dish, 30 to 35 minutes. The top will have a crackly appearance. Remove the cake from the oven and allow it to cool slightly and set for 15 to 20 minutes before serving.

Scoop each serving with a large spoon, flipping it as you transfer it into a bowl or on a plate. This will allow for the pudding layer to be on top. Serve the cake on its own or dish it up with a scoop of ice cream or whipped cream.

Store leftover cake covered or in an airtight container in the fridge for up to 5 days. Reheat the cake in the oven at 350°F or heat each serving for 20 seconds in the microwave before serving, or serve chilled.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

Beat cake mix, sour cream, milk, oil, water, eggs, and pudding mix in a large bowl with an electric mixer for 4 minutes. Mix in 2 cups chocolate chips. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Meanwhile, melt remaining 1 cup chocolate chips and butter in a double boiler or the microwave. Stir glaze until smooth, then drizzle over the cooled cake.