Warm Chocolate Pudding Cake

Recipe: Warm Chocolate Pudding Cake

From Cookingwith Joey

1 pkg chocolate cake mix

1 pkg (3.9 oz.) instant pudding mix

2 c. sour cream

4 eggs

1 c. water

¾ cup vegetable oil

1 c. semisweet chocolate chips

Whipped cream or ice cream

In a mixing bowl, combine the first six ingredients. Beat on medium speed for 2 minutes. Stir in chocolate chips. Pour into a 5-quart crock pot that has been coated with nonstick cooking spray. Cover and cook on low for 6-7 hours or until a toothpick inserted near the center comes out with moist crumbs. Serve it while it’s still warm in bowls with whipped cream or ice cream, if desired.

Tips: Usually when you cook something in a crock pot, you don’t have to be so exact with the time. If it’s an extra hour on low, it’ll still turn out fine. But with a crock pot cake, you want to try to hit the mark a little more closely. In other words, plan your time so that it’s finished cooking around the time you’ll be wanting to serve dessert. Otherwise the cake might begin to burn a little around the edges. If this happens, don’t fret. Just scoop it out of the center.

For an easy variation, try different combinations of cake flavors and kinds of chips. How about white chocolate, peanut butter, or caramel chips?

My Interpretation:

We used fudge brownie mix instead of cake mix and it turned out even more decadent than expected. We turned out crock pot off at exactly 6 hours and it came out very moist and pretty much perfect. We topped it with some fudge swirl ice cream and by golly was that delicious. We put the leftovers in the fridge and might I say, the refrigerated version of this recipe is like eating the softest, most delectable fudge you’ve ever had. Sure this recipe takes longer than your average cake recipe, but it’s well worth the wait. This cake came out better than any cake I’ve ever tasted. I don’t think I’ll ever look at a cake the same way again, haha. I would highly highly highly recommend this recipe to anyone who wants to show off some cooking skills or someone who is trying to impress a friend, relative, love/lust interest, etc.

Chocolate Chip Cheesecake Brownies

Recipe: Chocolate Chip Cheesecake Brownies

1 box brownie mix of your favorite scratch recipe
2 packages (8 oz.) cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla
2 eggs
1/2 cup sour cream
2 tablespoons light cream
1 cup semisweet mini chocolate chips

1. Heat oven to 350 degrees F. Grease 13x9x2 pan with shortening or butter or cooking spray.

2. Mix brownie batter according to your favorite scratch recipe or box mix directions. Spread in pan. Place pan in oven and bake for 10 minutes.

3. Meanwhile, in a clean bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in sugar. Beat in vanilla and eggs until blended. Stir in sour cream, light cream, and chocolate chips.

4. Remove brownie pan from oven. Pour cream cheese mixture over partially baked brownie batter in pan. Sprinkle with more chocolate chips, if desired.

5. Bake an additional 15 minutes, or until the cheese filling is just set and the edges just begin to brown. Cool completely, about 1 hour. Chill in the fridge until firm before cutting into squares.

Tips: Try using different kinds of chips! If you'd like a more cake-like brownie, just add an extra egg to your brownie recipe.


My Interpretation:

This recipe came from Cooking with Joey. I made these brownies for a bake sale at WCU. They were very popular and I got quite a few compliments on them. The entire pan sold in a couple hours, and some people even came back for seconds! Making them was very easy and smelled absolutely delicious when it was in the oven. When they came out of the oven my friend and I taste-tested them and by golly they were to die for. The ingredients are simple and cheap; a great way to jazz up ordinary brownies. The preparation is quite simple as well: you just mix  the brownies, then mix the rest of the ingredients, layer it and boom! You're done. We swirled the brownie mix and the cheesecake topping (as you can see in the picture) to give it a little more pizazz. I would recommend leaving the brownie mix (by itself) in the oven for a few extra minutes and then the brownie mix (with the cheesecake topping) in the oven for a few extra minutes. We left them in for exactly 10 and 15 minutes and they were a little under-baked in the end. When you make them, let me know what you do, if you do anything differently. Did you add in anything extra? Put a different spin on the recipe? Let me know!