For brunches and parties, this chicken taco egg muffin recipe is a game-changer that will wow your guests. They are incredibly high in protein and ideal for a quick snack at the workplace or for youngsters to take at school or for breakfast on the go. An excellent dish for a quick snack that is tasty, healthful, and make-ahead!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 1 9×13-inch pan |
Ingredients
- cooking spray
- all-purpose flour for dusting
- 2 cups milk
- 1 (3.4 ounce) package non-instant chocolate pudding mix
- 1 (15.25 ounce) package devil’s food cake mix
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking dish.
- Combine milk and non-instant pudding mix in a saucepan. Cook over medium heat, stirring constantly, until pudding is thickened. Remove the pan from heat and stir in cake mix until batter is smooth. Pour into the prepared baking dish. Sprinkle with chocolate chips.
- Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 30 minutes.
Nutrition Facts
| Calories | 153 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 201 mg |
| Sugars | 15 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I always have made mine with Instant Chocolate pudding and it turns out fine. Sift cake mix first and then add dry pudding mix then add a short 1/8 tsp baking powder, mix together then stir in 2 cups cold milk. bake as instructed. I frost with a peanut butter frosting instead of adding choc chips.
I followed the recipe, and this was delicious! Very moist and very chocolaty! The husband loved it too!
Super easy and so good. Used to teach my niece how to cook.
First off, I had to add a lot of milk because if I had to follow the instructions I would be eating powdered cake mix. Also no eggs or oil? It came out very goopy. Please do not make this. If I could I would rate it a 0
i rated it “loved it” coz it sounds supperrr good! but I have a question… in the grocery stores where I reside, they do not have the pudding mix. it only comes prepared already. can I use that? if not, what do you suggest. thanks ;0
delicious. but I used a larger package of pudding than the 3.5 ounce it called for (I used a 170 g pkg) and added Bailey’s for the extra liquid.
Very good recipe, however, the box of pudding called for 3 cups of milk and I needed it. I found I needed to follow the pudding recipe so the cake mix would incorporate properly.
I had two pudding mixes in the cupboard…a small instant, and a large cook n’ serve. I decided to give it a whirl with the instant, since I didn’t really feel like making a trip to the store. It was tasty and moist, but wasn’t anything super special.
I don’t understand the hype. These were alright, but not as flavorful as the reviews make it out to be. My expectations were guarded given the ingredients anyways, but this cake did serve it’s purpose: a quick, easy to make chocolate fix.
Excellent! I mad ea two layer 9×13 with one using the devils food with chocolate pudding and the other a classic yellow with vanilla pudding. I was going to use banana pudding but decided against it since I was using banana slices between layers. Topped it off with the Sturdy Whipped Cream Frosting and it was a hit!
Best cake ever most and delicious. I used a whipped cream cheese frosting and then put thinly sliced strawberries all over it! Yummm!
Every one loved it. Easy to make
Awesome1 We won first place in a bake-off using this recipe. we frosted it with the cream cheese frosting 2 which is posted on this site.
Moist, gooey & yummy! Like Paula, I just used instant choc. pudding and beat it for 2-3 min. – no heating required. (Try it with peanut butter chips – SO good.) Thanks for a great recipe!
I make this recipe but use instant pudding mix and chocolate milk. Whisk pudding mix and milk for 2 minutes, stir in chocolate cake mix and chips.
Bake this in the 9×13 pan as the directions say to, not a bundt pan like the picture shows. I tried it in the bundt pan and the chocolate chips were all concentrated on bottom of the cake (because when you flip it over on to a plate the top where you sprinkled the chocolate chips becomes the bottom). I might have given this recipe 4 stars if I’d tried it in the 9×13 pan.
This was very good and easy. I used 2 boxes of pudding with 2 1/2 c milk. I also added in 1/2c sourcream when I mixed in the pudding. It cameout very moist and delicious. I recomend using the peanut butter chips and topping with cool whip.
I loved that it was super easy to make and only needed pudding and cake. I think it might taste better though and be a lot less sticky if you make the cake mix as it directs you on the box and then add the pudding.
I made this for my dads 50th birthday. I ommitted the nuts and chocolate chips in the batter; instead I drizzled melted chocolate chips along with peanut butter chips on top and surrounded it with rasberries. The cake was a bit dense for my taste but the taste was great…especially with the tangy rasberries to cut the richness. My dad loved it, but I don’t think I will be making it again.
This turned out ok- it was not as moist as I thought it would be.I did add cool whip topping that helped.
Very simple and delicious!! I made it exactly as written and it turned out perfect and received compliments!!