Chocolate Cake Pudding with Whiskey Butter Sauce and Eggland’s Best (Giveaway CLOSED)

Happy New Year!!! I’ve been wanting to share this recipe for a long while now. I first tried it out with some leftover cupcakes I’d had. I’ve since tweaked it a bit, and if you’re looking for a fun twist on dessert, Chocolate Cake Pudding with Whiskey Butter Sauce is it!

Chocolate Cake Pudding with Whiskey Butter SauceI first made the Whiskey Butter Sauce with some Bailey’s Bread Pudding back in 2013. The sauce is the best! I’ve been looking for a reason to make it again, and this seemed perfect (I also debated a salted caramel sauce, but thought that would be too sweet and make this pudding far too rich). The pudding is decadent without being overly heavy, and the whiskey butter sauce is silky and warm. It’s a rich dessert that won’t leave you with that “Oh gods, I’ve had too much sugar. Must go lie down now!” feeling.

To start, you need cake cubes. You can go the labor-intensive route like I did, and make yourself a 13×9-inch chocolate cake from scratch, or you can use your favorite boxed mix. Make the cake, and once it’s cooled, cut it into cubes–Around 1 1/2-2 inches. Let them dry out overnight, or place them on a baking sheet and dry them in a 300 degree F oven for about 25-30 minutes.

Cake CubesThen make your custard using some Eggland’s Best eggs, which they kindly provided me:

Eggland's Best EggsCompared to ordinary eggs, Eggland’s Best eggs contain:

o   10 times more Vitamin E

o   4 times more Vitamin D

o   More than double the Omega-3

o   25% less saturated fat

o   3 times more Vitamin B12

o   38% more lutein

Eggland’s Best eggs also have 175mg of cholesterol, are gluten-free, and have zero-trans fat. I like using Eggland’s Best, just because in my opinion, they’re better quality than regular eggs.

Once your custard is made, add the bread cubes and mix together. Pour the mixture into a baking dish well-sprayed with cooking spray. Bake for about 35-40 minutes. Let rest for 10 minutes.

Chocolate Cake PuddingWhile the pudding is baking or resting, make the whiskey butter sauce–also with an Eggland’s Best egg.

Whiskey Butter Sauce IngredientsCut your pudding into squares, drizzle with some Whiskey Butter sauce, and enjoy!

Chocolate Cake Pudding with Whiskey Butter Sauce

Yield: 10-12

Chocolate Cake Pudding with Whiskey Butter Sauce

Chocolate Cake Pudding with Whiskey Butter Sauce
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


For the Cake Pudding:

  • Cooking spray
  • 1 13x9-inch chocolate cake, cooled and cut into cubes, and dried out overnight or in a 300 degree F oven
  • 6 large Eggland's Best eggs
  • 1 C heavy cream
  • 1/2 C whole milk
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/2 C semi-sweet chocolate chips

For the Whiskey Butter Sauce:

  • 4 Tbsp. unsalted butter
  • 1/3 C brown sugar
  • 1/2 C half & half
  • 1 large Eggland's Best egg, lightly beaten
  • 1/4 C Jameson Whiskey


Liberally coat a 13x9-inch baking pan with cooking spray. Preheat the oven to 350 degrees F.

Place the dried cake cubes in a large mixing bowl. In a smaller mixing bowl, whisk together the eggs, heavy cream, milk, vanilla and cinnamon. Pour the mixture over the cake cubes and allow to soak for 5 minutes.

Pour the cake mixture into the baking pan, and scatter the chocolate chips over top. Bake for 35-40 minutes. Allow to rest for 10 minutes before slicing and serving.

To make the Whiskey Butter Sauce, whisk together the butter, brown sugar, half & half, and the beaten egg in a small saucepan. Cook over low heat, until the butter has melted and the mixture has thickened slightly (about 10 minutes). Remove from the heat and stir in the Jameson. Spoon the sauce over the warm cake pudding.

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

This is perfect for a large group/dinner party dessert or a potluck. I think it’s good, but Jay said after having a piece, “Yeah, this isn’t going to last long.” So that means it’s REALLY good, and you should make it ASAP.

Chocolate Cake Pudding with Whiskey Butter SauceI did pick a somewhat special occasion to share this recipe. Today happens to be Tramplingrose’s 4-year anniversary! And for the past couple years, I’ve done a giveaway to celebrate my 4 years as a food blogger. This year is no different–This time, it’s for an Eggland’s Best goody bag. It’ll include an EB spatula, tote, whisk, bowl scraper, plush egg, and coupon for a free dozen of EB eggs! To enter, just leave me a comment and tell me what you’d make if you won this prize pack. Something savory? A sweet dessert? Breakfast? Just let me know! If you want additional ideas, check out the various EB sites:

o   Eggland’s Best Website

o   Eggland’s Best Facebook page 

o   Eggland’s Best Twitter page

o   Eggland’s Best Pinterest page

The winner will be chosen using a random number generator, and will have 24 hours to respond, so make sure you leave an email address, so I can contact you if you win! This giveaway is open to U.S. residents only, and is open from now until 5:30 PM, CST, Friday, January 10th, 2014.

DISCLOSURE: I was provided a coupon for free eggs, as well as two gift packs, one for my use, and one for the giveaway. All nutritional information regarding Eggland’s Best eggs has been taken from their website or their packaging. All opinions about their product are my own.

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11 Replies to “Chocolate Cake Pudding with Whiskey Butter Sauce and Eggland’s Best (Giveaway CLOSED)”

  1. I need this cake in my life! My to-make list is a mile long, so I’m not sure what I’d make with the eggs first. They’ll get used, no doubt! Right now, I’m thinking cake. I wonder why? :)

  2. I would use the prize to make the Chocolate Cake with Whiskey Butter Sauce when we visit our Foodies: son and daughter-in-law; it would cheer them up from a long dark winter in Alaska and they would be surprised that I brought a recipe with whiskey in it!!!!

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