Want to make really neat filled desserts, but have the baking talent of, well, me? I received these really neat baking pans, called Fillables by Baker’s Advantage, for review about two months ago. I’ve owed them a review for a while now, but for one reason or another (family emergencies, stomach bugs, cyber stalkers and my son getting injured), I’ve had to put it off. I’m so sorry about that, guys. You could have been enjoying tasty filled desserts for at least weeks now.
The other day, I finally had a quiet afternoon to break out the baking supplies and whip up a dessert that’s just perfect for a Sunday afternoon. You know what I discovered in the process? You really don’t need a ton of time to make a filled dessert with Fillables! I’ll tell you why in a minute. First, check out how I made this super easy pudding-filled dark chocolate cake.
Pudding-Filled Dark Chocolate Cake Recipe
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Here is where I could totally lie and say I made a cake from scratch, but I didn’t. I used boxed cake mix, because I’m just not that fancy.
- Your favorite chocolate cake recipe OR a box of dark chocolate cake mix
- one SMALL box of instant vanilla pudding mix
- chocolate frosting, at room temperature
- seasonal sprinkles, if desired
You’ll also need a Fillables mini loafs pan.
How to make it
- Lightly spray the Fillables mini loafs pan with cooking spray
- Mix the cake according to the directions, including preheating the oven to whatever temperature it tells you to (usually 350).
- Use a ladle to fill each compartment of the Fillables (both top and bottom) about 3/4 of the way full.
- Put in the oven and set your timer to about 15 minutes. VERY IMPORTANT! Check after about 12 minutes, then about every two minutes after. My cakes were done at around 18 minutes. Your cakes will bake MUCH faster in the mini loaf pans than they will in a regular cake pan, or even in a cupcake pan!
- While they’re baking, mix up your pudding mix according to the directions. I accidentally made a big box and it was way too much.
- Remove from oven and let cool for just a minute, then pop them out onto a flat work surface. I dumped mine onto a cookie sheet.
- If your bottoms are too round (I filled mine too much and they popped up), use a sharp knife to gently cut the bulging top a bit, so you have a flat bottom.
- Now, here is where I went a bit wrong. I filled, topped, then iced. So for this step, I recommend icing your top layer, then setting it aside.
- Fill your little well with pudding. It’s okay if you put a bit too much it, because it acts like glue for the top layer.
- Put the top part on, add sprinkles if desired.
I was really surprised because the whole process took less than an hour, and about 15 minutes of that was waiting for the cakes to bake. Had I known it was going to be so easy, I would have gotten this done a lot sooner, even with all the family emergencies that popped up. The end result was a tasty little filled dessert that I could customize however I wanted. For example, Jake wanted his with extra icing, where I only wanted a tiny bit on mine. Jake wanted one type of sprinkles, I wanted another and my mom didn’t want any.
I also have the Fluted Cake Pan, so I’m going to try to make something else with that for the holidays. Not sure what, yet, but I’m thinking a candy-filled Christmas treat. You can put just about anything in the little wells, from fruit to candy to pudding and more. Check out their video to learn more:
Aside from the two that I have, Baker’s Advantage Fillables also come in cake cones, round cake, sheet cake, mini hearts, fluted heart cake, square cake ― and the prices are $15 to $20. These make really neat holiday gift ideas for the baker on your list!
What would you fill your Fillables with? Tell me in the comments!