Thursday, January 31, 2013

The Best Chocolate Cake Ever with Pudding Frosting

Sorry the picture isn't up to my usual standards but I decided to take this in a hurry and after the cake was half gone. This was the moistest, most wonderful chocolate cake I have ever tasted! I was a little skeptical when I put it in the oven because the batter was so runny but it turned out great! I had also never tried pudding frosting before and I am sold on it now. I was curious about the coffee and buttermilk addition, but no worries, you can't taste either at all. They just enrich the chocolate flavor. Enjoy!


Chocolate Cake
  • 1 3/4 cups unbleached all-purpose flour 
  • 2 cups sugar 
  • 3/4 cup baking cocoa 
  • 2 tsp baking soda 
  • 1 tsp baking powder 
  • 1 tsp salt 
  • 2 large eggs 
  • 1/2 cup vegetable oil 
  • 1 cup black strong coffee (1 Tbsp coffee with 8 oz boiling water brewed then cooled to room temp) 
  • 1 cup buttermilk OR 1 cup equivalent of buttermilk powder & water 
  • 1 tsp vanilla extract 
Pudding Frosting
  • 1 cup milk 
  • 1 3.4 oz box instant vanilla pudding 
  • 8 oz cream cheese (room temperature, leave out for at least an hour or two) 
  • 12 oz Cool Whip (thawed, leave out for at least 10-15 minutes)

Cake Directions:
  1. Coffee Prep: Brew your coffee and let it cool. You want it to room temp by the time you need to mix it in the cake. 
  2. Pan Prep: Grease and flour either a 13x9 inch cake pan or 2 9" round cake pans. Cut either wax paper or parchment paper to size and line bottom of pan(s). 
  3. Oven Prep: Preheat oven to 350 degrees.
  4. Mix all dry ingredients into one mixing bowl. Sift flour and cocoa together.Whisk together to ensure an even mixture.
  5. Mix all wet ingredients into another mixing bowl. Mix well.
  6. Pour wet ingredients into dry ingredients and mix. Use an electric mixer until well blended but do not over mix.
  7. Pour evenly into pan(s).
  8. Bake at 350 for 28-30 minutes. When a toothpick inserted into the center of the cake comes out clean, your cake is done.
  9. Allow cakes to cool in pans for at least 15-20 minutes before removing onto cooling racks. Allow cakes to cool completely before attempting to frost.
  10. Frost cake using rubber spatula and enjoy!
Frosting Directions:
  1. While cake is baking, mix milk and pudding in a small bowl using an electric mixer for 1-2 minutes, then allow pudding to set. 
  2. Using an electric mixer, whip cream cheese until fluffy. 
  3. Add Cool Whip to cream cheese and continue to mix until well blended.
  4. Add pudding to cream cheese mixture and continue to mix until well blended.
  5. Place frosting in refrigerator until needed. 
Store cake in refrigerator after frosting. 

Recipe Courtesy of The Little Kitchen

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