Chocolate Pudding Cakes Recipe

4 2 2
Publisher Photo

Chocolate Pudding Cakes Recipe

Read Reviews
4 2 2
Publisher Photo
—Taste of Home Cooking School
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 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

  • 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
  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

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Reviews forChocolate Pudding Cakes

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MY REVIEW
deannasnz User ID: 6542477 170803
Reviewed Mar. 3, 2012

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

MY REVIEW
nana2boys User ID: 3572999 186376
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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