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Chocolate Pudding Cake with Truffle Frosting

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The Misadventures of Mrs. B: Chocolate Pudding Cake with Truffle Frosting

Cook. Writer. Wife. Daughter. Sister. Friend. Klutz.

Tuesday, March 9, 2010

Chocolate Pudding Cake with Truffle Frosting

Oh, this cake.  This cake this cake this cake.

I have a deep, personal relationship with this cake.  Truly. 

This is my signature cake.  The one I make when I want to impress.  The cake to beat all cakes. 

The one I make when I want to die of chocolate overdose.

I haven't died yet.  But I've come close.  What a lovely way to go.

Wanna know how to make it happen? Let's get it going.

Preheat your oven to 350 degrees (or whatever it says on the cake mix box).

First you'll need a box of chocolate cake mix.  Put it in a bowl.

Then you'll dump a large (5.9 oz) package of chocolate instant pudding mix on top.  Mix that together.  Or not.  It'll be okay either way.

On top of that add a cup of sour cream.

Then four beaten eggs.  I have a picture of this but for some reason, Blogger keeps turning it on its side.

Well, you know what four beaten eggs look like.

Add a cup of vegetable oil.

And a half cup of warm water.

Mix that all up together.  And be prepared.

It is THICK!

The first time I made this I literally could not believe how thick this was.  It's more like a thick mousse than a cake batter.

Pour this into your prepared pans.

Well, maybe not "pour".  More like "plop and try to spread evenly".

Good luck with that one.

I used 9 inch pans which were buttered and floured in advance.  For chocolate cake it's better to use cocoa powder instead of flour...but I didn't have any cocoa powder.  Still working on stocking my pantry.

You can follow the instructions on the back of the box of cake mix for baking instructions.  The additional ingredients didn't do anything to change the bake time.  I had the cakes in a 350 degree oven for 33 minutes and they turned out just great!

While the cakes cooled (and they do need to cool totally and completely!), prepare the frosting.

This, friends, is what sends this cake over-the-top in a big way.

I will give you the original measurements here, even though I did 1.5 times the original.  Why? Because I tend to go overboard.  There is no such thing as too much of a good thing in my world.  Hence my figure.

And once again...this frosting is beyond ridiculous.

Heat 2 cups of heavy cream until it is very warm and just about to simmer.

Stir in a quarter cup of light corn syrup.

And then add 12 ounces of semisweet chocolate.  You can use chips or chopped baking squares or a mixture of the two - it matters not.


Here's what this will look like when you first add the chocolate to the cream.

Turn the heat down to low and then whisk...

And whisk...

And whisk some more.

In fact, never stop whisking or stirring or whatever it is you're doing.  Just never stop until it is all smooth and there are no lumps of chocolate left.

Turn off the heat and remove the pot from the burner.  Here is what your mixture will look like when you're finished.

Oh lordy.  Oh lordy, lordy.  Lordy.

Try to refrain from drinking this.  It'll ruin your appetite for the finished product.

Pour the mixture into a bowl, cover it and place it in the fridge.  This will need to get cold enough to whip up so it'll be in there for a while.  Don't be afraid to get in there and stir it once or twice, but it's not necessary at all.

Eventually...after some time and nail biting and daydreaming...your mixture will be nice and cold.  Time to beat it up!

Finally you'll get to this lumpy, wonderful consistency.

I love you.

Now, don't do what I did at this point.  I had visitors show up just as I finished whipping the frosting so rather than leaving it out to get melty (and it will - remember, this is fancy whipped cream we're talking about here, so it'll get soft if left out), I popped it back into the fridge for a little while.

Don't do that if at all possible.  And if you do, let it sit out for a little while before you attempt to frost the cake with it.  Because if you don't and try to use it right out of the fridge, it'll be darn near impossible.

Above, you'll see the bottom layer of my cake prior to the start of frosting.  Notice the squares of waxed paper underneath.  This really is a great technique to clean up smeary frosting.  Use four squares, overlapping them to make sure you cover the whole plate, but be sure that you can easily yank them out from underneath when you're finished.

And voila! You'll be left with a neat presentation!

Now let's skip ahead to the finished product.  Again, visitors distracting me and leaving me unable to take pictures, frost and converse at the same time.

Plus I couldn't sing love songs to the frosting like I normally do.  Which hurt a little bit.

And here she is.  Isn't she lovely?

Try to get yours in the center of the plate, okay? Don't be like me.

And here she is inside.  Because it's what's on the inside that counts.

I think it's hysterical that I totally lost my sense of proportion and went INSANE on top.  It's, like, as thick as the cake itself! Meanwhile, the sides are so poor and almost naked.

Bakerella I am not.  I'm sure she's breathing a sigh of relief somewhere, knowing that she's safe from me.

Hey! Again: Visitors.  Distractions.  Plus I had meatballs and baking bread to tend to.

Sometimes I bite off more than I can chew.

But not with this cake.  This moist, rich, decadent cake with the frosting that totally melts in your mouth.  Keep it in your fridge so the frosting stays firm.

It should be a sin.  But happily, it is not.

I'm going to eat some of this now.  Because, well, I just blogged about it and looked a many pictures of it.  Plus it's taking a ton of room in my fridge and I, uh, need to get it out of there.  I'm sure Rob will be heartbroken if he is called upon to help me.



1 boxed chocolate cake mix
1 5.9 oz box of instant chocolate pudding
1 cup sour cream
3 beaten eggs
1 cup vegetable oil
1/2 cup warm water

Preheat oven to 350 degrees. Combine all ingredients and mix on medium speed for two minutes. Pour into two prepared pans - follow directions on box for cook times, depending on size and type of pans.

2 cups heavy cream
1/4 cup light corn syrup
8 oz semisweet chocolate

Heat cream and corn syrup until barely simmering. Add chocolate and turn heat to low. Whisk constantly until chocolate is melted and mixture is smooth. Transfer to large bowl and cover with plastic wrap to prevent skin forming on top of mixture. Chill in refrigerator for a least one hour, or as long as it takes for mixture to become fully chilled. Beat mixture once cold until texture becomes thick and lumpy.

Frost cake layers with truffle frosting and enjoy!

Linking up to:


Blessed with Grace

Sweet and Savory's Chocolate Obsession

Grocery Cart Challenge - Recipe Swap
The Trendy Treehouse

Ultimate Recipe Swap -



Blogger G said...

This looks soooo good. Dare I say I might actually try to make this? I think I dare say.

March 10, 2010 at 11:45 AM

Blogger MrsJenB said...

You should!!! It really is super easy and exquisitely delicious!

March 10, 2010 at 12:01 PM

Blogger Kelly @ The Startup Wife said...

Oh gosh. That picture? with the hand mixers? I WANT TO EAT THAT WITH A SPOON. Omg, YUM.

I need to stop reading your blog late at night!! Now I'm off to go find something chocolate ...

March 11, 2010 at 1:43 AM

Blogger kim said...

Thanks so much for stopping by. I read your post about your day and am totally exhausted now just reading it. Of course when I was younger I could handle that. Not sure I could now. This cake recipe sounds divine. I got so tickled when you said not to drink it. I am sure I would be doing a lot of spoon licking though.

March 11, 2010 at 3:47 PM

Blogger Amy said...

Thanks for stopping by and Linking this up to the Round Robin. I hope you enjoy your time during the Round Robin.

This is so yummy I have to try and make it..

Have a great weekend.

March 12, 2010 at 9:23 AM

Blogger bashtree said...

oh my. I was looking for a dessert for a get-together tomorrow....I think this might WIN!!!

March 12, 2010 at 10:31 AM

Blogger Helen said...

Not only is this a spectacular recipe ~ but the story you tell as you write the post is wonderfully fresh and delightful. My granddaughter's 17th birthday is next month. Can you guess what Grandmother Woonie is going to make?

March 12, 2010 at 11:05 AM

Blogger Michael Lee West said...

This is an absolutely FABULOUS Foodie Friday post. I love the photos, the wonderful step-by-step, and your witty commentary. Please, PLEASE keep joining us. Your blog looks like a great place to hang out.
Designs by Gollum

March 12, 2010 at 11:10 AM

Blogger william said...

hi there william over from amy and the petersons family friday:) this is tooooooo much im starving now.. wish u could get a piece from the screen lol ,very tasty :)

March 12, 2010 at 11:17 AM

Anonymous Joyful said...

This cake looks scrumptious!
My boys would love to like the bowl.

*Round Robin*

March 12, 2010 at 11:56 AM

Blogger Blondie's Journal said...

This looks like heaven!! I mean it. I HAVE to try it, Thanks for the step by step!


March 12, 2010 at 12:50 PM

Blogger Cass @ That Old House said...

Heaven on a plate, that will take me straight to diet hell. OH MY what a gorgeous cake, and it looks so professional ... even with the crooked placement! that gives it that nonchalant air of "hey I'm a cool cake and I am not middle of the road... or plate."

I would have to have company when I frosted this cake, or it would end up almost naked, and there would be tell tale smears of chocolate all over me.


March 12, 2010 at 12:58 PM

Blogger Mimi said...

Dang, that looks AWESOME!

If you get a chance stop by my blog for a chance to win a Real Simple Cookbook!

March 12, 2010 at 1:47 PM

Blogger The Quintessential Magpie said...

Mrs. J!

You are my kind of cook! And I would drink that. Yes, I would!



Oops, I'm shouting, but I mean it, I thank you and wish you a Happy Foodie Friday...


Sheila :-)

March 12, 2010 at 2:05 PM

Blogger The Quintessential Magpie said...

I'm not sure where my comment went, Jen, but I have been trying to figure out how to get a slice of that cake through my computer screen! Girl, you are my kind of cook! To that end, I will follow you to the ends of the earth and back!


Sheila :-)

March 12, 2010 at 2:16 PM

Blogger Smart Money Mom said...

WOW! That looks mighty good!

March 16, 2010 at 4:56 PM

Blogger Julie said...

Found you at B&B...looks divine!

March 16, 2010 at 8:16 PM

Blogger Brenda said...

You had me at the truffle frosting. . . but your pictures are killing me! I want some NOW! :)

March 17, 2010 at 12:15 AM

Blogger Sweet and Savory said...

Thanks for linking up with Chocolate Obsession. I hope you will keep coming back. I love your recipes and I love your enthusiasm.

March 17, 2010 at 1:08 PM

Blogger Tiffanee said...

This looks devine!! Send me a piece! Can't wait to try this one out.

March 17, 2010 at 1:43 PM

Blogger Jerri said...

Wowzers! That looks yummy! Wish I had a slice!

Thanks for linking up at my party. Hope to see you again this week!

March 17, 2010 at 3:29 PM

Anonymous redkathy said...

Oh I just love this recipe... Well it's chocolate and lots of it, of course I love it ;) I hear you on the distractions, I bake at night, late at night for that very reason. FYI - I arrived via Sweet and Savory Chocolate links!

March 17, 2010 at 9:38 PM

Blogger Miss G said...

Wow! I came over from balancing beauty and bedlam. That cake looks AMAZING! Of course I'm a sucker for chocolate cake with sour cream in it already. Thanks for sharing! Kelly

March 19, 2010 at 2:27 PM

Anonymous Diane @InMyOwnStyle said...

Hi Jen- No calories in this cake!!!! I saw the photo of your cake on Simply Sweet Home and had to come find out how to make it. Yum Yum Yum, I wish I could stick my finger right into your photos of the batter, icing and then grab the slice right out of the photo and into my mouth.

March 19, 2010 at 3:24 PM

Anonymous Anonymous said...

oh my girl i love your site! im addicted to it im so glad i hit the wrong button and found you!

March 20, 2010 at 6:50 PM

Blogger SlenderSwan2B said...

OH M G!!That frosting looks sinful! Nom nom nom to bad I am TRYING (haha) to diet.

March 21, 2010 at 4:43 PM

Anonymous Anonymous said...

I saw this on Tasty Kitchen, and being a chocolate addict, I had to save it to my recipe box.

This looks amazingly good. I can't wait to try it. We are having some people over a week from Saturday and I am going to give this a shot.

April 29, 2010 at 10:06 PM

Blogger Jenilee said...

ok - that is mouth-watering!! Yummmy!!!! I love chocolate! :) thanks for linking up!

December 8, 2010 at 1:41 PM

Blogger Janet Rose said...

Looks yummy! Love the idea of paper under the cake to catch the smeary icing! Will definitely be trying that next time I frost a cake. Thank you for posting.

December 8, 2010 at 5:26 PM

Blogger Linda said...

That sounds so good and looks so yummy!
Glad you linked up today!

Linda @ Truthful Tidbits

December 8, 2010 at 11:57 PM

Blogger Katie @ This Chick Cooks said...

I love chocolate and this looks amazing. I'll have to save this for a special occasion.

January 6, 2011 at 12:14 PM

Blogger Amelia said...

you had me at truffle frosting.:) I am going to have to make this cake, thank-you!!

January 26, 2011 at 10:39 PM


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