A moist chocolate pudding cake topped with the fluffiest white frosting. Perfect for a weeknight dessert or a whole party!
Chocolate Cake= Best Stuff Ever!
Ingredients Needed:
- Chocolate cake mix
- Dry instant chocolate pudding mix
- Buttermilk
- Eggs
- Mini chocolate chips
- Egg whites
- Light corn syrup
- White sugar
- Salt
- Vanilla
Chocolate Cake Mix: Any brand or chocolate variety will work. Just be sure to stick with a “standard” size box of cake mix. Anywhere from 15-18 oz is fine.
Pudding Mix: Make sure it’s INSTANT pudding mix and not cook/serve. Also, do not make the pudding! The dry mix is all you need.
What Makes this Frosting Fluffy?
- This is not a buttercream frosting. This is a egg white and sugar based frosting that achieves fluffiness once the egg whites are beaten to stiff peaks.
How to Make Fluffy White Frosting:
- First, in a saucepan, heat corn syrup with sugar. Continue until sugar is fully dissolved. Remove from heat and stir in vanilla.
- In a mixing bowl with a whisk attachment, whip the egg whites and salt until soft peaks form. Then, stream in the warm syrup while continuing to whip the egg whites.
- Continue whipping until stiff peaks form. You want them to be shiny white in color and the frosting should not drip off the whisk.
- Use the frosting immediately…it sets quickly!
STORAGE:
- Keep any leftover frosting in an airtight, covered container in the refrigerator. Use within 2-3 days.
Chocolate Pudding Cake with Fluffy White Frosting
A chocolate pudding cake topped with the fluffiest white frosting.
Ingredients
FOR CAKE:
- 1 box devil’s food cake mix
- 3.5 oz box instant chocolate pudding
- 3/4 cup buttermilk
- 2 eggs
- 1 cup mini chocolate chips
FOR FROSTING:
- 2 egg whites
- 1/8 tsp salt
- 1 cup light corn syrup
- 1/4 cup white sugar
- 2 tsp vanilla
Instructions
- Preheat oven to 350 degrees. Grease 9 x 13 baking dish.
- In a mixing bowl, combine dry cake mix, dry pudding mix, buttermilk and eggs. Beat well until well combined.
- Fold in chocolate chips.
- Pour batter into prepared dish and bake for 35 minutes or until knife inserted comes out clean.
FOR FROSTING:
- In a small saucepan, add corn syrup and sugar. Cook until sugar dissolves, stirring constantly. Let mixture come to a boil and remove from heat.
- Beat egg whites and salt with mixer (on high) until soft peaks form.
- Once peaks are formed, pour warm corn syrup in a steady stream into the egg whites.
- Continue beating until peaks are stiff.
- Frost immediately on cooled cake.
- Store leftover frosting in covered container in refrigerator.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 291Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 352mgCarbohydrates: 59gFiber: 1gSugar: 43gProtein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate