Chocolate Pudding Cake Cups Recipe

4 3 2
Chocolate Pudding Cake Cups Recipe
Chocolate Pudding Cake Cups Recipe photo by Taste of Home
Publisher Photo

Chocolate Pudding Cake Cups Recipe

Read Reviews
4 3 2
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

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

Directions

In a small bowl, combine baking mix, sugar and cocoa. Stir in milk and vanilla. Spoon into two greased 8- or 10-oz. custard cups.
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

Nutritional Facts

1 each: 277 calories, 6g fat (2g saturated fat), 3mg cholesterol, 397mg sodium, 55g carbohydrate (34g sugars, 1g fiber), 4g protein.

  • 1/2 cup biscuit/baking mix
  • 2 tablespoons sugar
  • 2 teaspoons baking cocoa
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • TOPPING:
  • 3 tablespoons brown sugar
  • 1 tablespoon baking cocoa
  • 1/2 cup boiling water
  • Ice cream or whipped cream, optional
  1. In a small bowl, combine 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate Pudding Cake Cups

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Mary A. Janchan User ID: 1696622 69762
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!!"

MY REVIEW
NyxRizzi User ID: 1335843 48309
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."

MY REVIEW
cidubakarabrab User ID: 4553665 31788
Reviewed Aug. 31, 2009

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

Loading Image