Chocolate Pudding Cake
Serving Size / Yield
- 1 box instant pudding mix, vanilla flavor
- 1 3/4 C. milk
- 1/3 box devil’s food cake mix
- 1 egg
- 1/3 C. water
- 2 1/2 Tbs. vegetable oil
- 2 oz. cream cheese
- 2 oz. chocolate bar
- 2 egg whites
Preheat the oven to 325 degrees. In a bowl, beat egg and add devil’s food cake mix, oil, and water. Mix well. Pour the batter into 9-inch cake pan with non-stick cooking spray. Bake for 30 minutes. Let cool.
In the meantime, in a bowl, combine instant pudding mix and milk. Mix well and let it stand. Chop chocolate into uniform pieces and put them into a bowl. Heat 1 cup of hot water in a saucepan over low heat and place the chocolate bowl over the hot water. When chocolate starts to be melt, turn off the heat and stir frequently. When chocolate is almost melted, remove the chocolate bowl from the saucepan and stir until smooth and completely melted. Add cream cheese to the bowl. Mix well. Add egg whites and mix well until smooth.
When the chocolate cake is done, spread the chocolate cheese cream on the chocolate cake. Chill in the refrigerator for 30 minuntes. Remove the cake from the refrigerator, put the pudding on the top of the cake, and chill in the refrigerator until it sets (about 30 minutes).