The Craftiest Workshop

At the beginning of the summer I bought a package of instant chocolate pudding with the plan to make pudding popsicles that were supposed to taste like fudgesicles. I used my only popsicle molds to make kiwi pudding pops and couldn’t find dixie cups anywhere. The pudding mix ended up staying in my cupboard.

I was craving something chocolate the other day and opened my baking cupboard to see what ingredients I had on hand. I eyed the chocolate pudding mix and decided to search cake recipes with chocolate pudding.

My favourite banana bread recipe also has pudding mix in it and it comes out so moist. My niece has actually asked me to make her my banana bread for her next birthday so she doesn’t have to share it.

I came across a recipe that used a Devil’s Food cake mix, which I also had on hand, along with the pudding mix and decided to make that one with a few adjustments. Any recipe that calls for sour cream I just substitute vanilla yogurt because I always have it on hand.

Moist Chocolate Chocolate Cake

Ingredients

1 Devil’s Food Cake mix

1 pkg instant chocolate pudding mix

1 cup vanilla yogurt (I used greek yogurt)

1 cup canola oil

1/2 cup water

4 eggs

2 cups semisweet choc chips

Directions

Preheat oven to 350° and grease a bundt pan.

Mix together cake mix, pudding mix, yogurt, oil, water and eggs till blended. Stir in chocolate chips.

Pour batter into the bundt pan and bake for 50-55 minutes (350° ) or until a toothpick inserted into the middle comes out clean.

Let cool completely before loosening cake from pan and turning it out onto a serving platter.

Cut and enjoy.

If you don’t have a bundt pan, I imagine you could just use a cake pan. The back of the cake mix box shows that a bundt pan takes roughly 10 min longer than a 9X13 pan.

This was one of the moistest cakes I have ever made and it was soooo good. I added some chocolate buttercream icing to it but it probably didn’t need the extra chocolate or sugar.

I definitely won’t hesitate to try recipes I see in the future that use pudding mix in them. It really does make all the difference in keeping loaves/cakes moist. The proof really is in the pudding!