Desserts

Creamy Pudding Cake

Posted by Juliana on

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I made myself this cake.  I made it for my birthday last Sunday.  The original recipe I adapted it from is called, “Sex in a Pan.”  Ben couldn’t take the title. He begged me to change the name!  I figured I’d changed the recipe enough that I could call it whatever I wanted.  I told Ben I was going to call it “Crotch Cake!”  He told me I was sick!  I guess I am a little disgusting sometimes.

I am overwhelmed with this blog right now.  I can’t figure out how to configure it so I can have my feature image be the size that the blog was designed for it to be and then my thumbnails, for my teasers, be a different size.  I’d love if none of my photos would turn up distorted.  I’ve removed all my teasers because I can’t figure it out.  Probably 90% of the photos on my blog are distorted.  I have tried a couple of different plugins to try to correct the problem.  I am beyond frustrated!

I am positive my problem has a simple solution.  But, I just haven’t had the time to devote to figuring it out.  I’ve tried probably 20 different things to no avail.

Anyway, if you adore creamy, fluffy, light, yet rich and decadent desserts then you’ll be more than delighted with this cake!

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Creamy Pudding Cake

Ingredients

  • Crust:
  • 1 c. hazelnuts raw whole
  • 1 c. flour
  • 1 tsp. Kosher salt
  • 2 to 4 Tbsp. sugar
  • 1/2 c. unsalted butter
  • 1 st. Layer:
  • 8 oz. cream cheese room temperature
  • 1 c. powdered sugar
  • 1 c. whipped cream
  • 2 nd. Layer:
  • 5.1 oz. package chocolate pudding
  • 4 oz. cream cheese room temperature
  • 4 oz. sour cream
  • 1.5 to 2 c. milk
  • 3 rd. Layer:
  • 5.1 oz. package vanilla pudding
  • 4 oz. cream cheese room temperature
  • 2 c. milk
  • 4 th. Layer:
  • 2 c. whipped cream
  • *Real whipped cream:
  • 1 pint whipping cream
  • 2 to 4 Tbsp. sugar
  • This will make enough for all the whipped cream needed in the recipe.

Instructions

  1. Preheat your oven to 350 F.
  2. Line a 9"x 13" pan with foil lined parchment paper.
  3. Process nuts to a coarse meal, in a food processor. Add flour, salt, and sugar. Process just until combined.
  4. Melt butter in the microwave. Stream butter into the flour mixture while the processor is running. When mixture is moist and well combined, turn it out into the lined pan. Press crust evenly over the bottom of the pan. Bake crust for 20 minutes. Cool completely.
  5. 1 st. Layer:
  6. Combine all three ingredients in a medium bowl. Beat until combined and smooth. Spread evenly over the cooled crust.
  7. 2nd. Layer:
  8. Combine all four ingredients in a medium bowl. Beat until combined and smooth. Spread evenly over the cream cheese layer.
  9. 3rd. Layer:
  10. Combine all three ingredients in a medium bowl. Beat until combined and smooth. Spread evenly over the chocolate layer.
  11. 4th. Layer:
  12. Spread evenly over the vanilla layer.
  13. Refrigerate for at least 1 hour or overnight. Slice and Eat!!!
  14. *You can use cool whip or real whipped cream. I used real whipped cream.
  15. Real whipped cream:
  16. In a large mixing bowl beat whipping cream for 2 to 3 minutes, with an electric mixer, on high speed.
  17. Add sugar and continue beating on high until stiff peaks form. Do not over mix. Whipping cream should remain shiny.
  18. Adapted from a recipe off Jo Cooks called Sex in a Pan

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3 Comments

  1. Dina says:
    September 16, 2013 at 6:06 pm

    that looks so yummy!

    1. Juliana Walters says:
      September 16, 2013 at 9:18 pm

      I wish I had come up with the concept myself. I only made it more naughty! Thank’s for stopping by!

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