INGREDIENTS
1 box Devil's Food cake mix
2 Eggs
1 cup Water
1/4 cup Vegetable Oil
1 box Instant Chocolate Pudding, dry 3.4 oz
1/4 cup Vegetable Oil, (additional)
2 cups Semi Sweet Chocolate Chips
INSTRUCTIONS
- In a large bowl, prepare the cake mix according to the box instructions: Add the cake mix, eggs, water and oil then whisk together until smooth.
- Next, add the dry instant chocolate pudding mix, an additional ¼ cup of vegetable oil and semi-sweet chocolate chips and combine thoroughly until all ingredients are incorporated.
- Bake according to the directions on the box. You can make 24 cupcakes, two 8-inch rounds or bundt cake.
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NOTES
Storage and Reheating Instructions:
- You can also consider making the chocolate chip pudding cake in advance and refrigerate it for up to 2 days.
- Remember to use an airtight container for storage to keep the cake from picking up on any refrigerator smells.
- If you have any leftover pudding cake, you can let it cool down completely before refrigerating it.
- You can choose to serve this cake cold if you want to, but there’s just something ultra delicious about enjoying it warm. To reheat the cake, just microwave it for a few seconds until it gets a bit warm.
- What Other Flavor Variations Can I Try? To make a lemony pudding cake, you can use yellow boxed cake mix and some lemon pudding, and for a banana pudding cake, you could use banana pudding mix.
- What Can I Use Instead of Devil’s Food Cake Mix? You can use any other regular chocolate cake mix of your choice.
- What Can I Top the Chocolate Chip Pudding Cake With? Serve it with some hot fudge sauce on the top or with some vanilla ice cream on the side.
