This past week Keith scheduled the movers to come in about 3 weeks, so I’ve decided to start using up the “extras” that I have in my kitchen.
The first set of cabinets I looked in had 7 boxes of sugar-free, fat-free jello pudding and 5 graham cracker pie crusts. So, I hopped on the internet and started looking up recipes for those to things.
I found several pie recipes and I’ll post those over the next couple of days, but I also found a chocolate cake recipe that used 2 boxes of pudding! So I figured since it’s a two-fer, I’d go for it. Besides, who doesn’t love chocolate cake?!
Here’s what I did:
First, grease and flour a tube pan. A tube pan is similar to a bundt pan, but not quite as big. This recipe called for a 10-inch tube pan.
I mixed 1 box (18 oz) of chocolate cake mix, 2 boxes of chocolate pudding mix (I had one dark chocolate and one white chocolate mix), 4 eggs (I actually used the rest of my egg beaters- about 1 cup), 1/4 cup of oil, and 1 cup of water together.
Mix it up until your arm gives out or the batter is nice and smooth. After the batter is ready, pour it into the pan. It gets REALLY thick REALLY fast because of the 2 boxes of instant pudding.
Next, bake it for about an hour, or til the top is springy. Once it’s baked through, let it cool in the pan for about 15 minutes then let it cool completely on a wire rack.
When you’re ready to serve it, go ahead and sprinkle it with powdered sugar or drizzle with a chocolate glaze.