TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 4 servings

Ingredients

  • 2/3 cup King Arthur Unbleached All-Purpose Flour
  • 2/3 cup sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 3 tablespoons melted butter or vegetable oil
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • TOPPING:
  • 2/3 cup sugar
  • 1/4 cup baking cocoa
  • Pinch salt
  • 1 tablespoon instant espresso powder, optional
  • 3/4 cup water
  • Whipped cream, toasted marshmallows or ice cream

Directions

  1. In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Add the water, butter and vanilla; beat until smooth. Divide batter between four greased oven-proof mugs or ramekins.
  2. For topping, combine sugar, cocoa, salt and espresso powder if desired. Using a scant 1/4 cup, top each mug with cocoa mixture. Add 3 tablespoons water to each mug. Do not stir. Place mugs on a baking sheet.
  3. Bake at 350° for 28-32 minutes or until the cake is fluffy, with some liquid boiling up around edges. Serve warm with whipped cream, a toasted marshmallows or ice cream. Yield: 4 servings.
Originally published as Chocolate Pudding Cakes in Taste of Home Cooking School Collection Winter 2009, p85

Reviews for Chocolate Pudding Cakes

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed Mar. 3, 2012

"Delicious dark flavour, but too much sauce for the amount of cake. Definitely needs ice cream."

MY REVIEW
Reviewed Feb. 24, 2012

"I did make a couple of changes, I doubled the recipe and baked it in a 9 x 9 pan and baked for 40 min. and omitted the expresso powder, but did use coffee as part of the water in the topping ...My family was surprized and cleaned the pan...Would highly recommend this recipe and will for sure make it again really soon..."

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