Pudding Filled Chocolate Cake
Today I’m finally wrapping up my Father’s day series of dessert recipes… yes, Father’s day was 2 days ago. I know.
I got a little behind last week, and here I am still posting about Father’s day. Whatdya do? I guess this year it’s just the holiday that keeps on giving!
I actually gave him a hard time about choosing this one, because I know he hasn’t eaten in in yeeeaaaarrrs. So I feel like it can’t qualify as his favorite, but he says it does. Apparently, they used to sell this type of cake as a box mix, but it’s not on the market anymore. In fact, this recipe is total conjecture based on my dad’s description! But dad says it’s pretty close, and I thought it was delicious, so let’s count it as a win. 😉
Aside from my Dad’s excellent taste in cake, he’s a truly wonderful father. He’s been an excellent provider for our family, a firm guiding hand, and a friend to all of his children. He’s always made me feel safe and loved, and I hope I can meet the high bar he’s set for parenting. I love you, Dad!
Just like Dad, this cake is all kinds of awesome. The actual pound cake is an amazingly delicious doctored-up box cake recipe I found in the Six Sisters Stuff newest cookbook, A Year with Six Sisters’ Stuff: 52 Menu Plans, Recipes, and Ideas to Bring Families Together.
I simply spread half of the batter in a well greased bundt cake pan, and then piped in some prepared instant chocolate pudding. I spread the remaining cake batter over the pudding and baked it like a normal cake! The cake sinks a little bit on the top, since pudding runs through the middle of it. But that didn’t bother me much, especially since A) you can sort of cover that up with a little frosting/ganache, and B) it’s utterly, sinfully, decadently scrumptious!
Once it’s baked and cooled, you’ll have a super moist cake with a ribbon of pudding running right through the middle. Add a little ice cream or whipped cream for absolute perfection!
- For the cake:
- 18.25 ounce Devil's Food cake mix (JUST the mix)
- 3.4 ounce chocolate pudding mix (JUST the mix)
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- 1 cup milk chocolate chips
- optional: canned chocolate frosting or Chocolate Ganache for topping
- For the pudding:
- 3.4 pudding mix and skim milk as directed on the pudding box instructions
- Preheat oven to 350ºF. Grease and flour a Bundt cake pan.
- In a stand mixer or using a hand mixer, beat together the cake mix, pudding mix, sour cream, and vegetable oil.
- Add the eggs one at a time, mixing in between additions. Mix in the water. Mix in the chocolate chips.
- Pour half of the mixture into the prepared cake pan.
- Prepare instant pudding according to directions on the box. Pour pudding into a gallon sized ziptop bag. Snip the corner of the bag, and pipe the pudding through the center of the cake (I placed the tip of the bag about 1/2 inch into the batter. I got pudding IN the batter and also allowed some to sit on top of the batter. The important thing to keep in mind is to not let the pudding touch the actual pan-- cake batter needs to completely envelop the pudding before baking).
- Carefully pour the remaining cake batter over the pudding, and gently spread to cover the pudding.
- Bake for 50-60 minutes until a toothpick inserted into the (non-pudding filled part of the) cake comes out clean.
- Allow cake to cool for 20 minutes in pan before inverting onto serving plate. Serve warm or at room temperature.
Please note that you need TWO boxes of pudding mix for this recipe-- one for the cake batter and one for the pudding filling.
Have you made a Something Swanky recipe? Post it on Instagram and tag me @somethingswanky. I’d love to re-post!