February 8, 2018

Yummy Chocolate Pudding Cake

I have a long time favorite recipe to share with you today, friends. Yummy Chocolate Pudding Cake. I have been making it quite often recently, usually with the assistance of an eager helper or two.

Happiness, indeed. {smile}

Around here, we all agree that this cake is a nice change from the many frosting covered cakes that we enjoyed during the many birthdays we have celebrated in our family recently.

My pudding cake recipe has been tweaked through the years to just-the-way-we-like-it from a recipe that I originally discovered in a cookbook that contained Depression era recipes, I think. There aren't any eggs in it, and the ingredients are rather basic and inexpensive.

But don't be fooled by the simple and frugal list of ingredients. They combine to produce a cake that is quite delicious!

And if you haven't made a pudding cake before, get ready to be *amazed* by how the water covered batter makes its own thick and chocolate-y pudding with a fudgy chocolate cake on top.

Here is the recipe for you...


Yummy Chocolate Pudding Cake

Ingredients and Method:

Preheat oven to 350 degrees (F). Lightly spray a 9 x 13 inch baking dish with cooking spray.

Step One:
1 cup white all-purpose flour
1 cup whole wheat flour
1 Tablespoon baking powder
1/4 teaspoon salt
4 Tablespoons baking cocoa
3/4 cup granulated white sugar

Place all of the above ingredients in a large mixing bowl and whisk them together to combine them thoroughly.

:: whisk the dry ingredients together to mix them thoroughly ::
Step Two:
1 cup milk
4 Tablespoons cooking oil
1/2 cup miniature semi-sweet chocolate chips

Add the milk, cooking oil, and semi-sweet chocolate chips to the bowl and stir in.

:: add the milk, cooking oil, and chocolate chips and stir well ::
Spoon or pour the batter (it is rather thick) into the prepared 9 x 13 inch baking pan and spread it evenly to cover the bottom of the pan.

Step Three:
3/4 cup dark brown sugar
2 Tablespoons baking cocoa

In a small bowl, thoroughly combine the dark brown sugar and the baking cocoa. Sprinkle the mixture evenly over the batter in the baking pan.

:: sprinkle the sugar and cocoa mixture over the batter in the baking dish ::
Step Four:
Slowly pour 3 1/2 cups of hot water on top of everything in the baking pan. Do not stir.

:: slowly pour 3 1/2 cups hot water over everything in the pan... don't stir! ::
Bake:
Carefully put the pan containing the water covered cake batter into the preheated 350 degree (F) oven. Bake for about 35 to 40 minutes. It is done when the cake is firm and there will likely be some thick pudding bubbling around the edges of the pan.

Remove the finished pudding cake from the oven and set the pan on a rack to cool. Do be careful... the cake is covering a very hot pudding that sometimes splatters a bit.

Cool:
Let the cake cool to your preferred serving temperature (tip: it is extra yummy while still warm!). The pudding layer will thicken a bit more as it cools.

Serve:
To serve the cake, lift a piece out of the pan with a spatula and turn it over onto a plate so the pudding is on top. Spoon any pudding left behind in the baking dish over the top...

Yummy!
This is so fudgy and delicious and doesn't really need anything more... although a scoop of ice cream or a dollop of whipped cream (or both!) on top is quite a lovely addition, I think. And I have never had any leftovers of this, but if I did I would likely cover what was left of the cake and store it in the refrigerator.

I hope you like this chocolate pudding cake as much as we do.

Enjoy!






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