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Chocolate Pudding Cake Cups Recipe
Chocolate Pudding Cake Cups Recipe photo by Taste of Home

Chocolate Pudding Cake Cups Recipe

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I HAVE no idea where I got this recipe...the card is yellow with age! The dense chocolate taste makes it rich with flavor, and it's a satisfying dessert topped with ice cream or whipped cream. I'm pleased to share one of my favorites with Reminisce EXTRA readers! -Helene Belanger, Denver, Colorado
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 2 servings


  • 1/2 cup biscuit/baking mix
  • 2 tablespoons sugar
  • 2 teaspoons baking cocoa
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • 1 tablespoon baking cocoa
  • 1/2 cup boiling water
  • Ice cream or whipped cream, optional

Nutritional Facts

1 serving (1 each) equals 277 calories, 6 g fat (2 g saturated fat), 3 mg cholesterol, 397 mg sodium, 55 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a small bowl, combine the baking mix, sugar and cocoa. Stir in milk and vanilla. Spoon into two greased 8- or 10-oz. custard cups.
  2. For topping, combine the brown sugar and cocoa in a bowl. Stir in boiling water. Pour over batter. Bake at 350° for 25 minutes or until a toothpick inserted in the cake layer comes out clean. Top with ice cream or whipped cream if desired. Yield: 2 servings.
Originally published as Chocolate Pudding Cake in Reminisce Extra December 1998, p47

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Reviewed May. 25, 2010

"This is almost identical to a recipe my mom made when I was young. We called it "Hot Fudge Pudding". Yes, you can bake it in the oven, 350 for about 45 minutes. YUMMY!!"

Reviewed May. 13, 2010

"This was a good, quick dessert. Ate it without ice cream or whipped cream. Nothing fancy, but a good chocolate fix."

Reviewed Aug. 31, 2009

"Is this cake meant to be served warm as there are no directions to cool the cake before serving?"

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