Rich Chocolate Pudding Cake Recipe

4 1 1
Rich Chocolate Pudding Cake Recipe
Rich Chocolate Pudding Cake Recipe photo by Taste of Home
Publisher Photo

Rich Chocolate Pudding Cake Recipe

Read Reviews
4 1 1
Publisher Photo
Comforting, warm and decadent, this moist cake and rich sauce from Sue Ross of Casa Grande, Arizona are a perfect supper-time finale.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 1/2 cup sugar
  • Sugar substitute equivalent to 1/4 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons baking cocoa
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup fat-free milk
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • Sugar substitute equivalent to 1/4 cup sugar
  • 2 tablespoons baking cocoa
  • 1 cup cold water
  • 3 cups fat-free vanilla ice cream

Directions

In a large mixing bowl, beat the sugar, sugar substitute, butter and vanilla. Combine the flour, cocoa, baking powder and salt; add to sugar mixture alternately with milk. Spread into an 8-in. square baking dish coated with cooking spray.
For topping, in a small bowl, combine the sugars, sugar substitute and cocoa. Sprinkle over batter. Pour water over topping. Bake at 350° for 37-42 minutes or until top is set and edges pull away from sides of dish. Serve warm with ice cream. Yield: 9 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Chocolate Pudding Cake in Light & Tasty February/March 2006, p46

Nutritional Facts

1 each: 261 calories, 3g fat (2g saturated fat), 7mg cholesterol, 203mg sodium, 55g carbohydrate (40g sugars, 1g fiber), 4g protein.

  • 1/2 cup sugar
  • Sugar substitute equivalent to 1/4 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons baking cocoa
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup fat-free milk
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • Sugar substitute equivalent to 1/4 cup sugar
  • 2 tablespoons baking cocoa
  • 1 cup cold water
  • 3 cups fat-free vanilla ice cream
  1. In a large mixing bowl, beat the sugar, sugar substitute, butter and vanilla. Combine the flour, cocoa, baking powder and salt; add to sugar mixture alternately with milk. Spread into an 8-in. square baking dish coated with cooking spray.
  2. For topping, in a small bowl, combine the sugars, sugar substitute and cocoa. Sprinkle over batter. Pour water over topping. Bake at 350° for 37-42 minutes or until top is set and edges pull away from sides of dish. Serve warm with ice cream. Yield: 9 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Chocolate Pudding Cake in Light & Tasty February/March 2006, p46

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 forRich Chocolate Pudding Cake

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
vikib21 User ID: 1716357 137870
Reviewed Feb. 7, 2011

"YUM! This recipe is all you can ask for in a dessert....its simple...though a little strange...but it comes out sinfully rich and gooey and delicious. Highly recommend."

Loading Image