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    You are in: Home / Recipes / Chocolate Souffle Pudding Cake Recipe
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    Chocolate Souffle Pudding Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Dragonfly AZ's Note:

    This is the classic hot fudge pudding cake with a twist--it starts with a cake mix and has mini marshmallows that give it more of a souffle-like finish--without the souffle worries! Best served warm, but can be stored for up to a week in the fridge--the sauce on the bottom of the cake will just be thicker. Works best with a cake mix, such as Duncan Hines, that does not have pudding in the mix.

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    Units: US | Metric


    1. 1
      Preheat oven to 375. Spray a 13x9 inch baking pan with non-stick spray.
    2. 2
      Scatter marshmallows evenly over bottom of pan.
    3. 3
      Place the cake mix, 1 1/3 c water, and eggs in mixing bowl. Mix on low speed for 1 minute, scraping sides frequently.
    4. 4
      Increase mixer speed to medium and beat 2 minutes more. Pour batter over marshmallows in prepared pan.
    5. 5
      Mix brown sugar and cocoa together and sprinkle evenly over the batter.
    6. 6
      Carefully pour boiling water over the batter and place pan in oven.
    7. 7
      Bake just until cake is firm around the edges, but still jiggly in the middle, and the sauce is starting to bubble up around the edges, about 45-50 minutes.
    8. 8
      Remove from oven and cool for 20 minutes before serving.

    Ratings & Reviews:


    Nutritional Facts for Chocolate Souffle Pudding Cake

    Serving Size: 1 (149 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 279.9
    Calories from Fat 56
    Total Fat 6.2 g
    Saturated Fat 1.5 g
    Cholesterol 39.6 mg
    Sodium 293.9 mg
    Total Carbohydrate 56.6 g
    Dietary Fiber 1.6 g
    Sugars 42.3 g
    Protein 3.7 g

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