Chocolate, Coffee, Pistachio and Custard Pudding
A layered cake, crème caramel and cream dish is great to serve with lots of friends and family around.
Prep Time: 40 min
Total Time: 5 hr 10 min
Servings: 12
1 box (500g) Betty Crocker™ SuperMoist™ Dark Chocolate Cake Mix 
80ml vegetable oil 
275ml strong black coffee, cooled 
3 eggs 
1150ml milk 
2 sachets (49g each) Betty Crocker™ Crème Caramel Mix 
2 sachets (35g each) Betty Crocker™ Homestyle Whipping Cream Mix 
230ml cold milk 
75g pistachio nuts, chopped 
  • 23cm round cake pan
  • Electric mixer or whisk
  • Large bowls
  • Spoon
  • Toothpick
  • Cooling rack
  • Medium pan
  • Wooden spoon
  • Large heatproof bowl
  • 3 liter glass serving dish
  • 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.
  • The addition of grated orange peel in the cake mixture would bring an extra zing to this delicious dish.
  • Add a layer of sliced fresh fruit, such as strawberries, mango or oranges to the pudding before topping with whipped cream, if desired.