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Chocolate-Pecan Pudding Cakes

 Chocolate-Pecan Pudding Cakes
Scrumptious chocolate mounds topped with syrup and a dollop come from Cory Tower of Columbus, Nebraska. He writes, "I'm in my 30s and have been cooking since I was 7, with my parents and grandparents to thank for providing my early experience. My grandfather was a professional baker."
6 ServingsPrep: 15 min. Bake: 25 min. + cooling


  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 6 tablespoons baking cocoa, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 2% milk
  • 1/4 cup butter, melted
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup coarsely chopped pecans
  • 2/3 cup packed brown sugar
  • 3/4 cup hot water
  • Whipped cream, optional


  • In a large bowl, combine the flour, sugar, 3 tablespoons cocoa,
  • baking powder and salt. Combine the milk, butter and vanilla; stir
  • into dry ingredients just until combined. Stir in pecans. Spoon into
  • six greased 6-oz. custard cups.
  • Combine brown sugar and remaining cocoa; sprinkle over batter. Pour 2
  • tablespoons hot water over each cup. Place cups on a baking sheet.
  • Bake at 350° for 25-30 minutes or until toothpick inserted in
  • cake portion comes out clean. Cool on wire racks for 15 minutes. Run
  • a knife around the edge of each cup; invert onto dessert plates.
  • Serve warm with whipped cream if desired. Yield: 6 servings.

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Chocolate-Pecan Pudding Cakes (continued)

Nutritional Facts: 1 serving (1 each) equals 418 calories, 16 g fat (6 g saturated fat), 23 mg cholesterol, 329 mg sodium, 67 g carbohydrate, 3 g fiber, 5 g protein.