Almond Chocolate Pudding Cake Recipes

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SKINNY CHOCOLATE-ALMOND PUDDING CAKE



Skinny Chocolate-Almond Pudding Cake image

40% less fat • 75% less sat fat • 27% fewer calories than the original recipe. Gooey, yummy, chocolaty-canola oil and skim milk are two of the skinny secrets.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 9

Number Of Ingredients 14

1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1/4 cup chopped almonds, toasted*
1/4 cup unsweetened baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free (skim) milk
2 tablespoons canola oil
2 teaspoons vanilla
1/4 teaspoon almond extract
3/4 cup packed brown sugar
1/4 cup unsweetened baking cocoa
1 3/4 cups water
Vanilla reduced-fat ice cream, if desired

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix flour, granulated sugar, almonds, 1/4 cup cocoa, the baking powder and salt. Stir in milk, oil, vanilla and almond extract until blended. Spread batter in pan.
  • In 1-quart saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk. Stir in water. Heat just to boiling, stirring occasionally. Pour over batter.
  • Bake 35 to 40 minutes or until center is set. Cool 30 minutes before serving.
  • To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake. Serve with ice cream.

Nutrition Facts : Calories 240, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 30 g, TransFat 0 g

ALMOND MILK-CHOCOLATE PUDDING POKE CAKE



Almond Milk-Chocolate Pudding Poke Cake image

Enjoy Almond Milk-Chocolate Pudding Poke Cake for a chocolate-packed dessert option. This delicious Almond Milk-Chocolate Pudding Poke Cake is perfect for all celebrations or occasions. .

Provided by My Food and Family

Categories     Home

Time 1h59m

Yield 16 servings

Number Of Ingredients 5

1 pkg. (2-layer size) chocolate cake mix
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding, divided
3 cups almond milk, divided
2 cups thawed COOL WHIP Whipped Topping (about 2/3 of 8-oz. tub)
2 Tbsp. chocolate sprinkles

Steps:

  • Prepare cake batter and bake in 13x9-inch pan as directed on package. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon or chopstick.
  • Beat 1 pkg. pudding mix and 1-1/2 cups milk in large bowl with whisk 2 min. Immediately pour 1/2 the pudding over warm cake. Pour remaining pudding over top of cake; spread to form even layer. Cool 15 min.
  • Beat remaining pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Spread over cake; top with sprinkles.
  • Refrigerate 1 hr.

Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 0.5549 g, Sugar 0 g, Protein 4 g

ALMOND CHOCOLATE CAKE



Almond Chocolate Cake image

When our son and daughter were teenagers, our house was the hang-out for their whole group of friends. This rich chocolate almond cake was a regular on the menu. -Char Safley, Raleigh, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12-16 servings.

Number Of Ingredients 9

1 package German chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate fudge pudding mix
1-1/4 cups water
1/2 cup canola oil
4 large eggs
3 teaspoons almond extract
2-3/4 cups semisweet chocolate chips, divided
6 tablespoons refrigerated regular or amaretto-flavored nondairy creamer
1 tablespoon sliced almonds

Steps:

  • In a large bowl, combine the cake, pudding mix, water, oil, eggs and extract; beat until combined. Stir in 2 cups chocolate chips. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small saucepan, combine the creamer and remaining chocolate chips. Cook over low heat until chips are melted; stir until smooth. Cool for 45 minutes. Drizzle over cake. Garnish with almonds.

Nutrition Facts : Calories 390 calories, Fat 21g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 319mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE ALMOND PUDDING



Chocolate Almond Pudding image

This is a quick and delicious snack you can whip up when you're craving chocolate. Dollop with whipped cream and raspberry sauce and serve warm. YUM!

Provided by JOSIE

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 15m

Yield 8

Number Of Ingredients 7

½ cup sugar
⅓ cup baking cocoa
2 tablespoons cornstarch
2 cups milk
1 egg, beaten
¼ teaspoon vanilla extract
⅛ teaspoon almond extract

Steps:

  • In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.

Nutrition Facts : Calories 104.2 calories, Carbohydrate 19.2 g, Cholesterol 28.1 mg, Fat 2.3 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 34.7 mg, Sugar 15.5 g

FLOURLESS CHOCOLATE & ALMOND CAKE



Flourless chocolate & almond cake image

This dense, squidgy chocolate and almond cake is perfect for dessert. It's gluten-free - just ensure your cocoa powder and chocolate are, too

Provided by Barney Desmazery

Categories     Dessert

Time 1h20m

Number Of Ingredients 8

200g dark cooking chocolate, chopped into small pieces
200g butter, chopped into small pieces
3 eggs
175g golden caster sugar
100g mascarpone or soft cheese
¼ tsp vanilla extract
100g ground almonds
30g cocoa powder, plus extra to serve

Steps:

  • Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
  • Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
  • Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.

Nutrition Facts : Calories 473 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

ALMOND CHOCOLATE PUDDING CAKE



Almond Chocolate Pudding Cake image

I have not tried this recipe myself, but got it from a friend that has impeccable taste in desserts, so I am sure it's yummy!

Provided by ChipotleChick

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

nonstick cooking spray
1 1/3 cups sugar
1 cup unsifted flour
1/4 teaspoon salt
1/4 cup unsweetened cocoa
1/4 cup oil
1/2 cup low-fat milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons baking powder
1 cup boiling water

Steps:

  • Position rack in center of oven and preheat to 350 degrees.
  • Coat an 8x8 baking pan with cooking spray.
  • In a large bowl, combine 2/3 cups of the sugar, all the flour, salt, and baking powder.
  • Stir well to blend.
  • Whisk in the oil, milk, and both extracts.
  • Batter will be stiff.
  • Scrape batter into oiled pan and smooth on top.
  • In a small bowl, stir together the cocoa and remaining 2/3 cup sugar.
  • Sprinkle this over the batter.
  • Pour the boiling water over the batter, do not stir!
  • Bake 25 to 35 minutes, or until top of cake looks crisp and crackled.
  • Cool on a wire rack for 5 minutes.
  • Serve warm.

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