Chocolate, Coffee, Pistachio and Custard Pudding

Prep Time: 40 Minutes
Total Time: 5 Hours 10 Minutes
Servings: 12

A layered cake, crème caramel and cream dish is great to serve with lots of friends and family around.


All You Need Is ...

  • Small check mark in a circle icon 1 box (500g) Betty Crocker™ SuperMoist™ Dark Chocolate Cake Mix
  • Small check mark in a circle icon 80ml vegetable oil
  • Small check mark in a circle icon 275ml strong black coffee, cooled
  • Small check mark in a circle icon 3 eggs
  • Small check mark in a circle icon 1150ml milk
  • Small check mark in a circle icon 2 sachets (49g each) Betty Crocker™ Crème Caramel Mix
  • Small check mark in a circle icon 2 sachets (35g each) Betty Crocker™ Whipping Cream Mix
  • Small check mark in a circle icon 230m l cold milk
  • Small check mark in a circle icon 75g pistachio nuts, chopped
Utensils:
  • Small check mark in a circle icon 23cm round cake pan
  • Small check mark in a circle icon Electric mixer or whisk
  • Small check mark in a circle icon Large bowls
  • Small check mark in a circle icon Spoon
  • Small check mark in a circle icon Toothpick
  • Small check mark in a circle icon Cooling rack
  • Small check mark in a circle icon Medium pan
  • Small check mark in a circle icon Wooden spoon
  • Small check mark in a circle icon Large heatproof bowl
  • Small check mark in a circle icon 3 liter glass serving dish

Betty's Easy Steps

  1. Preheat oven to 180°C. Grease 23cm round cake pan with butter; lightly sprinkle with flour.
  2. Beat cake mix, oil, water, coffee and eggs in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Pour batter into cake pan.
  3. Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan. Remove from pan to cooling rack to cool completely.
  4. Heat 1150ml milk to boiling in medium saucepan over medium-high heat. Add crème caramel mixes; heat to boiling again, stirring constantly, until powder has fully dissolved. Transfer to heatproof bowl; cool 30 minutes.
  5. Break cooled cake into pieces; place in 3-liter serving dish. Pour crème caramel over cake; let stand 30 minutes, then cover with plastic wrap and refrigerate about 2 hours or until set.
  6. Beat whipping cream mixes and 230ml cold milk in large bowl as directed on package.
  7. Spread whipped cream on top of pudding; sprinkle with chopped pistachio nuts.