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Chocolate Pudding Cakes

 Chocolate Pudding Cakes
—Taste of Home Cooking School
4 ServingsPrep: 15 min. Bake: 30 min.

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 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

  • 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.
  • 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.
  • Bake at 350° for 28-32 minutes or until the cake is fluffy, with

2 of 2

Chocolate Pudding Cakes (continued)

Directions (continued)

  • some liquid boiling up around edges. Serve warm with whipped cream,
  • a toasted marshmallows or ice cream. Yield: 4 servings.