Chocolate Pudding Cake is a classic, old-fashioned dessert that combines the richness of chocolate with the soft, moist texture of pudding-enhanced batter. The inclusion of both cocoa and pudding mix creates a deep, velvety chocolate flavor, while sour milk adds tenderness and balance. Perfect for special occasions or as a nostalgic treat, this cake pairs beautifully with whipped cream, ice cream, or a dusting of powdered sugar. Its heritage-style preparation makes it ideal for bakers looking to recreate timeless family recipes.
Ingredients
- ½ cup shortening
- 1 cup syrup (light corn syrup or cane syrup)
- 2 egg yolks
- 1 tsp baking soda
- ¼ cup hot water
- 1 tsp vanilla extract
- 1 pkg chocolate pudding mix
- 2 tsp unsweetened cocoa powder
- 1 tsp baking powder
- 2 cups all-purpose flour
- ½ tsp salt
- 1 cup sour milk (see note below)
- For sour milk substitute: 1 tbsp vinegar + enough sweet milk to make 1 cup
Instructions
Step 1: Prepare the Wet Mixture
- In a mixing bowl, cream together the shortening and syrup until smooth.
- Add the egg yolks and beat until well combined.
- Dissolve baking soda in ¼ cup hot water and add to the mixture.
- Stir in vanilla extract.
Step 2: Combine the Dry Ingredients
- In a separate bowl, sift together pudding mix, cocoa powder, baking powder, flour, and salt.
Step 3: Prepare the Sour Milk
- If not using store-bought, mix 1 tbsp vinegar into sweet milk and let sit for 5 minutes until slightly thickened.
Step 4: Combine Wet and Dry Ingredients
- Alternately add the dry ingredients and sour milk into the wet mixture, beginning and ending with the dry mix.
- Stir gently until the batter is smooth and fully incorporated.
Step 5: Bake the Cake
- Pour the batter into a greased 9×13-inch baking pan.
- Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
- Allow the cake to cool slightly before slicing.
- Serve plain, with whipped cream, or topped with a chocolate glaze.
Tips
- Substitute butter for shortening for a richer flavor.
- Use chocolate pudding mix (not instant) for a deeper “pudding cake” texture.
- Add chocolate chips to the batter for extra richness.
- Frost with chocolate buttercream or serve simply with whipped cream.
- For sour milk, follow the card’s instruction: add 1 tablespoon vinegar to sweet milk.
- Bake in a greased 9×13-inch pan or two 8-inch round pans.
- Check doneness with a toothpick, moist crumbs are ideal (do not overbake).
- Add a teaspoon of espresso powder to enhance chocolate flavor.
- Dust the cake with powdered sugar for a simple finish.
Nutrition
Calories: 310kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 260mgPotassium: 140mgFiber: 2gSugar: 27gVitamin A: 90IUCalcium: 55mgIron: 1.8mg
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