Extra-Pudding Chocolate Cake

Today I had a craving that only a chocolate cake could satisfy.

The “Extra-Pudding” Chocolate Cake doesn’t come from a specific recipe.  I also just made that name up.  I’m going to use a combination of two recipes for the cake and the frosting.

The cake:  My boyfriend introduced me to a chocolate cake a while back that involves taking cake mix from the box and adding chocolate pudding to the mix.   I’ve tried the finished product before and it is delicious – very moist and tasty.  You’re probably wondering, where’s the challenge in making a boring box of cake mix?  There is no challenge in that, of course, but I have never tried adding even more pudding to a box of cake mix that already states that it has pudding in the mix.  I feel like this is redundant.  I told my boyfriend this fact, that most cake mixes already come with pudding in it (See?):

But he insists, “No, you have to put another box of pudding in it because it’s soooooooo good.”    I didn’t actually watch the person make the cake I tried last time, and my boyfriend doesn’t have cell phone reception right now because he’s in the middle of the woods somewhere, so I’m running off on what I think I heard when I praised the person who made the cake last time – add a box of chocolate Jello pudding to the cake mix and bake the cake according to the instructions on the box.  Did I get the right kind of cake mix?  Was I supposed to avoid the cake mix with pudding already in the mix?  Do I have to change the amount of other ingredients after adding the pudding?  Can too much pudding in a cake make the cake mushy?  Oh, the uncertainty!

The frosting:  I’m going with the recipe on the back of the Hershey’s cocoa canister:

  • 1 stick of butter
  • 2/3 Hershey’s Cocoa (unsweetened)
  • 3 cups powdered sugar
  • 1/3 cup of milk
  • 1 tsp. vanilla extract

First things first, gotta make the eggs room temperature.  Room-temperature eggs make lighter, fluffier cakes because they beat fluffier than cold eggs, say wise cake masters.

I proceeded to make the cake.  I added the Jello chocolate pudding mix to the dry mix…and then I panicked.  My undeveloped baking intuition told me that following the directions on the box after adding the pudding just wasn’t right.  I freaked out and consulted the internet, which told me to add an extra egg.  Oh no!  I only set aside three eggs to warm up to room temperature!  Now I have three warm eggs and a cold one!

I continued to follow the directions on the box and baked the cake for exactly 30 minutes in two 9-inch pans.

While the cake cooled, I started on the chocolate frosting.   In case you try this yourself, when you mix the cocoa and the butter together, you might get excited and try to lick the chocolate off the spoon immediately (like I did).  Don’t.  The sugar hasn’t been added yet and it tastes really bitter and really bad.  Lick the spoon after you add the sugar, no matter how tempted you are.   The instructions say to use a mixer, and I did about halfway through until my mixer broke.  😦

MY MIXER IS BROKEN!!!! 😦 A moment of silence for my hand mixer.

Back to the baking.  I had to mix the rest of the frosting by hand, but that didn’t seem to make a difference, because the frosting came out just fine (I know because there was a lot of spoon-licking in the process).

I made a big chocolate cake sandwich with frosting in the center and frosted the rest of the cake on the outside.  I probably should have let the cake cool more, because I think the heat from the cake was melting the center frosting a little bit and making the top layer slowly slide off.  The final product was a little lop-sided, but you couldn’t really tell unless I pointed it out, like I’m doing now.

In the end, there was no need to worry about that extra egg!  In fact, I think it made the cake fluffier and taller ( The cake was really, really tall, at least four or five inches).  My taste tester and I agree that it tasted delicious.  The chocolate-on-chocolate makes for a very rich cake, and the extra pudding made the cake even more moist.

Successful?:  Definitely.
Edible?:  Absolutely.
Tasty?:  Richer than Scrooge McDuck.
Rematch?:   Yes!  Though next time I’ll try a different brand of cocoa other than Hershey’s.

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