I was in the mood for a comfort type dessert, not exactly a bread pudding but close to it. I had made this recipe up over twenty years ago, I remember having leftover chocolate cake and trying to decide what to do with it. I had always loved the texture of bread pudding, so this is how this dessert came about. It is delicious warm, but it ain’t too bad cold either. Let’s get baking!
You will need to bake off one box of Chocolate cake, pour the batter into a quarter sheet pan or a jelly roll pan. Because of this being a rather thin cake the baking time will be around 20 minutes. Let cool. Put into the freezer to make it easier to cut into cubes. (You can do this in advance if time is an issue)
- 3 Cups Milk
- 6 Tblsp. Butter
- 1/2 Cup Semi-Sweet Chocolate Chips (from a 12 0z bag)
- 3 eggs
- 1/2 Cup Sugar
- 1 tsp. Vanilla
- 1 tsp. Almond Extract
Cut up the chocolate cake into 1″ cubes, doesn’t need to be perfect! Place the cake cubes into a 13″ x 9″ pan. Sprinkle two 6 0z containers of fresh raspberries over the cake. Then sprinkle the rest of the semi-sweet chocolate chips over that. Spread them out to cover the cake.
Place into a 350 degree oven for 40 minutes. Let cool a little while then scoop into dessert glasses or bowls. Top with vanilla ice cream. I like mine warm, that way the chocolate chips are gooey.
So pretty! So Easy! This is a great comfort dessert for wintertime. I love the tartness of the raspberries, the warmth of the chocolate and that touch of almond compliments it all!
This can be made in a variety of ways, change the cake mix to yellow and use apples and cinnamon chips, or change the cake mix to white and use fresh pitted cherries and white chocolate chips. Be creative! But I am a chocolate lover so I am going to keep it just the way it is. I know you are going to enjoy this as much as I enjoy sharing this recipe with you!
Happy New Year!!!