Time: 50 min.
Complexity: easily
Servings: 12

This delicate pudding cake with toffee chunks and a rich caramel flavor is easy to make with store-bought chocolate cake mix and pudding mix. The key ingredient is grated carrot, which gives the cake a deliciously moist texture. Serve it warm with a scoop of vanilla ice cream for a cozy dessert the whole family will love.

Ingredients:

• 2 cups of milk
• 1 box (90 g) of caramel pudding mix
• 1 box (500 g) of Herman chocolate cake mix
• 1 cup of water
• 0.5 cups vegetable oil
• 3 eggs
• 1.5 tbsp. iris granules
• 1/4 cup grated carrots
• Vanilla ice cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

carrot, eggs, milk, iris

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Preparation:

Step 1
• Preheat oven to 350°F (175°C). Spray a 9 x 13-inch glass baking dish with cooking spray; set aside.
Step 2
• In a large bowl, combine milk and pudding mix and beat for 2 minutes; let stand for 3 minutes to thicken.
Step 3
• In a large bowl, combine the cake mix, water, oil, and eggs with a mixer on low speed and beat for 30 seconds. Scrape down the sides of the bowl; beat for 2 minutes on medium speed. Stir in the toffee granola and carrots. Pour the batter into the prepared pan. Pour the pudding over the batter and spread it evenly.
Step 4
• Bake in the preheated oven for 35–40 minutes, or until a cake tester inserted into the center comes out clean. Serve the pudding cake warm with a scoop of vanilla ice cream.

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