Chocolate Pudding Cake

This was one of my favorite desserts when I was growing up. Mom liked it because it was easy to make, included a sauce, so no icing necessary, and it baked in about the time it took to eat dinner and do the dishes. My brother and I liked it because it was something different and, after all, what’s not to like about chocolate cake with a built-in chocolate sauce/pudding.

This is another recipe, like the Black Devil’s Food Cake, that is from the cholesterol-free baking booklet Mom had. She still has no idea where it was from or where it is now, but at least she saved these recipes. This is our fall back dessert when we want something quick that uses ingredients we have on hand.

I think I am going to experiment with using more cocoa next time. The cake didn’t taste as dark as I would like. Maybe I was just in the mood for something darker that night, or maybe the cinnamon ice cream we had with it needed a darker chocolate for contrast. I’m not saying the cake wasn’t delicious. It tasted like it always does, but if you are looking for a deep, dark chocolate – this isn’t it. It’s more of a middle-of-the-road basic chocolate. Post in the comments if you experiment with more cocoa. Or I’ll do another post for Deep Dark Chocolate Pudding Cake if I come up with something good.

Chocolate Pudding Cake
From The Cook’s Life

Serves 6-8

1 cup all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
3/4 cup sugar
2 tablespoons cocoa
1/2 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla

¾ cup brown sugar
¼ cup cocoa
1¾ cup hot water

Preheat oven to 350 degrees. Grease an 8-inch square baking pan and set aside.

In a large bowl, stir together flour, baking powder, salt, sugar and 2 tablespoons cocoa. Add milk, melted butter and vanilla and stir vigorously until no dry streaks remain. Spread in greased pan.

In small bowl, mix together brown sugar and ¼ cup cocoa. Sprinkle evenly over batter.

Pour hot water gently over the top. DO NOT stir.

Bake 35-40 minutes. Cake will rise to top during baking and pudding/sauce will settle to bottom. Press gently in the middle of the cake to see if it feels firm, though the whole cake will be floating on top of the sauce, so it might give a little. Just make sure the cake isn’t wet in the middle.

When done, the edges of the cake will be pulling away from the sides of the pan and the top might be cracked in spots, with sauce boiling up through the cracks.

Let the cake cool on a rack for at least 30 minutes before serving. When hot the sauce/pudding is thin. It will thicken as it cools.

Serve warm. Good with ice cream.

If you have any leftovers, briefly rewarm each serving in the microwave for 15-20 seconds before serving.

Download the recipe here.

3 thoughts on “Chocolate Pudding Cake

  1. Sarah, I just have to tell you how much I enjoy your blog. I love reading your adventures and your recipes. Chocolate pudding cake was one of the first ones that I made when in grammar school. It brings back so many memories. Thanx for the smile on such a gloomy day!
    Keep blogging, I love it!

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