Best 4 Chocolate Pudding Cake With Coconut Ice Cream Recipes
Indulge in the delectable Chocolate Pudding Cake, an exquisite dessert that harmoniously blends the richness of chocolate with the creaminess of coconut ice cream. This culinary masterpiece features a moist and fluffy chocolate cake base, generously filled with a velvety chocolate pudding layer and topped with a scoop of refreshing coconut ice cream. The combination of textures and flavors creates a symphony of sensations in every bite, promising an unforgettable dessert experience.
This comprehensive article encompasses two distinct yet equally enticing recipes: the Chocolate Pudding Cake and the Coconut Ice Cream. The Chocolate Pudding Cake recipe guides you through the steps of creating a moist and decadent chocolate cake base, followed by instructions for preparing the luscious chocolate pudding filling. The Coconut Ice Cream recipe, on the other hand, unveils the secrets of crafting a creamy and refreshing coconut-flavored ice cream, perfect for complementing the chocolate cake.
Embark on a culinary journey as we delve into the detailed instructions for both recipes, which include precise measurements, helpful tips, and step-by-step guidance. Discover the joy of baking and the art of creating homemade ice cream, transforming your kitchen into a haven of sweet aromas and delectable flavors.
CHOCOLATE COCONUT TUBE CAKE
Tuck a sweet coconut filling into this moist chocolate tube cake. It's easy to assemble with convenience products, including a boxed cake mix, instant pudding mix and canned frosting.&emdash;Rene Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, pudding mix, eggs, oil, water and vanilla. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour 3 cups into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the coconut, milk and extract. Drop by spoonfuls onto batter. Cover with remaining batter., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost with chocolate frosting.
Nutrition Facts : Calories 492 calories, Fat 26g fat (9g saturated fat), Cholesterol 59mg cholesterol, Sodium 452mg sodium, Carbohydrate 63g carbohydrate (45g sugars, Fiber 2g fiber), Protein 4g protein.
DIRT ICE CREAM CAKE
Treat your family to this delicious chocolate cake layered with pudding decorated with candies; made using Betty Crocker™ Super Moist™ cake mix - perfect dessert for Halloween.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 24
Number Of Ingredients 7
Steps:
- Line bottom and sides of 13x9-inch pan with waxed paper, leaving about 2 inches of waxed paper overhanging all sides of pan. Press ice cream evenly in pan. Cover with plastic wrap; freeze 2 hours or until firm.
- Heat oven to 350°F. Grease bottom only of another 13x9-inch pan with shortening or cooking spray; line pan with cooking parchment paper. Make and bake cake mix as directed on box, using water, oil and eggs. Cool 10 minutes; run knife around side of pan to loosen. Place cooling rack upside down over pan; turn rack and pan over. Remove pan and paper. Cool cake completely, about 1 hour.
- Beat pudding mix and milk with wire whisk 2 minutes; let stand 3 minutes. Cover; refrigerate 1 hour.
- Split cake horizontally to make 2 layers. Return bottom layer of cake to pan. Use waxed paper to lift ice cream from pan. Place ice cream on top of cake layer; top with remaining cake layer.
- Spread pudding evenly on cake. Sprinkle with cookie crumbs and gummy worm candies. Serve immediately. Store covered in freezer.
Nutrition Facts : Calories 360, Carbohydrate 52 g, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 313 mg
MOIST COCONUT PUDDING CAKE
AWESOME!! As each day goes by this pudding cake mellows and gets better. A very moist cake with a creamy custard on the bottom. This cake is lighter than it appears and would be a good after dinner dessert for guests.
Provided by Seasoned Cook
Categories Dessert
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Mix cake mix, water, vegetable oil and eggs.
- Pour into a greased and floured 9 x 13 baking pan.
- In a large bowl, pour vanilla pudding mixes, cold milk and water. Beat and mix well until blended. Pour over cake batter in pan.
- Bake in a 350 degree oven for 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 30 minutes. Place in refrigerator for 1 hour. Remove and put topping on.
- TOPPING: Mix coconut flavor pudding mix with 1 cup of cold milk. Pour over chilled cake and sprinkle with coconut.
- Keep refrigerated. Pudding cake will increase in flavor as it mellows in refrigerator after one day. Time does not include refrigeration time.
Nutrition Facts : Calories 385.2, Fat 17.5, SaturatedFat 5.5, Cholesterol 53.4, Sodium 574, Carbohydrate 52.8, Fiber 0.9, Sugar 36, Protein 4.9
CHOCOLATE COCONUT CREAM CAKE
This is another delicious cake from the Cake Mix Doctor's Chocolate book. Since it stays in the pan, it's easy to take to a potluck. Everyone will ask for the recipe. The frosting is divine; good enough to eat with a spoon.
Provided by appleydapply
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees.
- Grease and flour a 9x13" cake pan.
- In a large mixing bowl, place the cake mix, cream of coconut, sour cream, oil, and eggs. Mix with an electric mixer on low for 1 minute.
- Stop the mixer and scrape down the sides of the bowl. Increasing the mixer speed to medium, mix for 2 more minutes, until the batter is well blended.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake the cake for 40 minutes. It's done when it springs back when lightly pressed with your finger. It might need up to 5 more minutes, depending on your oven.
- Remove the pan from the oven and cool, in the pan, on a wire rack.
- Prepare the frosting:.
- Place the chocolate in a small glass bowl in the microwave, and melt on high power for 90 seconds. Stir until all the chocolate has melted. Set aside.
- Place the cream cheese in a large mixing bowl. Blend with an electric mixer on low for 30 seconds. Add the melted chocolate, and blend with the mixer on low for another 30 seconds or so, until the chocolate is incorporated.
- Add the milk, vanilla, and 3 ½ cups of the powdered sugar. Blend on low speed for 30 seconds. Add up to ½ cup more sugar as needed to make the frosting a spreadable consistency. Mix on medium speed for 1 more minute, until the frosting is fluffy.
- Spread frosting on cooled cake.
- Sprinkle the coconut on top.
Tips:
- Use a combination of cocoa powder and melted chocolate for a richer chocolate flavor in the pudding and cake layers.
- Make sure the butter and sugar are creamed together until light and fluffy before adding the eggs. This will help incorporate air into the batter and create a tender crumb.
- Use a water bath to bake the cake. This will help prevent the cake from drying out and overcooking.
- Allow the cake to cool completely before frosting it. This will help the frosting set properly and prevent it from sliding off the cake.
- Use high-quality coconut ice cream for the best flavor. You can also use homemade coconut ice cream if you have the time.
Conclusion:
This chocolate pudding cake with coconut ice cream is a delicious and decadent dessert that is perfect for any occasion. The rich chocolate flavor of the cake pairs perfectly with the creamy coconut ice cream. This cake is sure to be a hit with everyone who tries it!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
