This recipe features chocolate pudding cake.
A few days ago I was craving chocolate pudding cake. I know I am not the only one who gets an occasional craving for chocolate. We had chocolate pudding cake in a restaurant over the holidays, and it was so good that I wanted to eat it again. I found a somewhat easy recipe here, and it made a 9 x 9 pan rather than a large 9 x 13 pan full. When it’s just the two of us, we don’t need an entire cake pan full of temptation. This dessert is best when it is eaten warm. Let it sit a few minutes after it comes out of the oven, and then when you serve it, spoon the pudding sauce that it makes over the cake. It is pure goodness.
- 1 3/4 cups white sugar
- 1 1/2 cups all-purpose flour
- 10 tablespoons unsweetened cocoa powder
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/2 cup butter, melted
- 1/2 teaspoons vanilla extract
- 3/4 cup packed brown sugar
- 1 2/3 cups hot water
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the 2/3 cup sugar, flour, 5 tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into one 9 inch square baking dish.
- In separate bowl, stir together the remaining white sugar, brown sugar and the remaining cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir!
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until center is almost set. Let stand for 15 minutes. Then spoon into dessert dishes, spooning sauce from bottom of pan over top.
This chocolate pudding cake is the perfect recipe to store away and pull out for Valentine’s Day. It will certainly impress that special someone. Enjoy.