Friday, 20 September 2013

Reader Recipe: Chocolate Chipper Cake

For many cakers, there's no better way to top off a big serving of Candle Salad than with some chocolate (and possibly a cigarette). So I thought this would be the perfect time to post a recipe I received from a reader named Polly.

Polly emailed me to say that she’d put together a book of her favourite recipes for her kids. I think that’s a great idea. I wish my mom had done the same. Instead, she handed me a can opener one day and said, “Best of luck, kiddo.”

I picked Polly’s chocolate chipper cake to make for obvious reasons. However, I took some issue with the fact that it calls for cooked pudding, not instant. “Cooked?!?” I said to myself, running to the calendar to check what century we're living in. Was Polly expecting me to wear a crinoline while making it, too?

Yes, cooking the pudding stole a good portion of my life that I’ll never get back. However, all that sweat and arm motion (I believe it’s called “stirring”) was worth it. Chocolate chipper cake was probably one of the best cakes I’ve ever tasted. And believe me, I've eaten a lot of cake in my day, m'kay?

Polly, your kids are lucky to have these recipes. Now I’m lucky, too. Thanks for sharing.

Have YOU got a caker recipe you’re itching to share? Email me at cakercooking at gmail dot com.

1 large package chocolate pudding mix - The kind you cook, NOT INSTANT (See note 1)
3 cups milk
1 box chocolate cake mix
1 12 oz pkg chocolate chips

Directions:

Preheat oven to 350 degrees. Grease and flour a 9 X 13 pan. Prepare pudding mix according to package instructions. (See note 2) It is faster and easier to follow the microwave directions to cook the pudding. (See note 3) Stir cake mix into pudding until well blended. Pour into pan and sprinkle with chocolate chips. Bake for 30 minutes. Best if served warm.

Note 1: POLLY'S CAPS, NOT MINE

Note 2: Give yourself lots of time for this step. You may miss your child’s graduation. That’s all I’m saying.

Note 3: I CAN'T AFFORD A MICROWAVE

Source: Caker Polly

16 comments:

  1. Brian, Just think how great your biceps will look now that your all buffed up from the stirring....I just have to get that picture of you wearing nothing but an apron while cooking out of my head.

    Thank you for the great review!

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    1. It's an image that many people will no doubt try to get out of their head. But unfortunately, these kinds of visuals have a tendency to linger. And I did get a lot of attention about my one buff arm. Now I'll just have to work out the other one.
      Thanks again for the recipe!

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  2. Cooked pudding? Never heard of it! ;)
    So what if I made this with instant pudding?

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    1. I didn't know they still made cooked pudding mixes. I remember my mom used to make it and I'd always have to peel off the skin on top. Doesn't that sound delightful?
      You could try it with instant, but god knows what could happen. It might blow up in the oven.

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  3. Oh god, I needed to hear that this cake exists right now. I'm a stirrer from way back so might just make this and take the whole thing into the closet and not speak to another human for a week. Thanks to you and Polly for this. I will now survive. I just know it.

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  4. p.s. Are those milk chocolate chips OR semisweet morsels by the way? I am SO about to bust this cake out.

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    Replies
    1. I used semi sweet. While Polly recommends the cake warm, I actually preferred it out of the freezer, because then you get the chewiness of the cake and the crunch of the frozen chocolate chips on top. Your call. Now go BUST THAT CAKE OUT!

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  5. When your mom gave you the can opener, did she show you how to use it, or was it one of those newfangled electric ones?

    If there's a nuclear war tomorrow, your fancy electric can opener won't open the tin of Dinty Moore in the fallout shelter.

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    Replies
    1. Good lord, Goody. You must think we were awfully rich to be able to afford an electric can opener.

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  6. As the child of the caker, I can confirm that waiting for the cooked pudding is worth it, it doesn't quite taste the same with instant (cuz i tried it)!!

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    Replies
    1. I had a feeling that was the case. Thanks for sharing, Teri.

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  7. I made this cake last night and YUM! It was worth every second of the eight minutes I had to spend in front of my microwave (the trusty old RadiationKing2000) waiting for my cooked pudding.

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    1. I'm glad you liked it! Eight minutes, though. Eesch! Think of how much TV you could watch in eight minutes.

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  8. Made this last night! I do admit to having trepidation because I couldn't decide if the recipe meant for me to *make* the cake mix with eggs and oil like one normally would...or just use the powder. Then I started second-guessing the pudding as I stood over the stove for eight hours, stirring and wondering "Do I need to let it cool before putting the cake mix in?" I was a nervous wreck. In the end, it cooked up well and though I didn't like it hot...I LOVE It cold. Even after I left it in the oven too long and ran outside to join the neighborhood in looking for a child that was thought to be abducted, it didn't turn to ashen coal in the stove. I guess that's the magic of stovetop pudding.

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    1. Oh, dear. I hope the child was found.
      Did you add the eggs? In case you're still not sure, no need to. Just the box contents. I liked it cold, too.

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    2. We found the child! Yay! And no, didn't use eggs so I think I did it right. The Mister and I were just dishing some out in the kitchen and I revealed the ingredients to him. "Is that one of your fifties things?" he said.

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