We aren’t here to celebrate chocolate. We aren’t here to celebrate pudding. We’re here to celebrate both. Together. As one. Basically, we’re here to celebrate chocolate pudding. Sure, chocolate pudding is good. Really good, in fact. And normally we’d be fine going into the pantry and whipping it up the normal way, but today is too special for that. It’s too full of possibilities. Today is the day to shoot for the moon. Why? Because today is National Chocolate Pudding Day. [photo via flickr]
In honor of such a prestigious occasion, we’re going all out with our recipe. Anyone can mix up a good chocolate pudding, but only you — with our help, of course — can mix up a chocolate pudding cake with a chocolate pudding frosting. Also, as a fun fact, we’ve used the word “chocolate” a total of seven times already. Moving on: This recipe is unbelievable. It really is. Just try it. You’ll thank us later.
- 1 box devil’s food cake mix
- 1 small pkg instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs, beaten
- 1/2 cup milk
- 1 tsp vanilla
- 2 cups mini chocolate chips
- Preheat oven to 350 degrees F.
- In a large bowl, combine together everything except chocolate chips. Batter will be thick, this is normal.
- Stir in the chocolate chips. Pour batter into cake pan of choice.
- Use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 minutes.
When checking the cake to see if it’s done, it’s best to stick a clean knife or toothpick into the center. If it doesn’t come out clean, try turning off the heat and allowing the cake to just sit in the heat of the oven without risking burning the bottom. This usually works well for cupcake and brownies too.
Also, don’t forget the frosting (although if any cake can stand alone, it’s this one). Here’s a recipe for — you guessed it — a chocolate pudding frosting. And, if you’ve had enough chocolate — surely that’s not possible — you can use any flavor of pudding you want.
- 1 cup milk
- 1 small box instant chocolate pudding
- 8 ounce cream cheese- at room temperature, set out at least an hour or so before use
- 12 ounce tub of Cool Whip- set out at least 15 minutes prior to use.