Chocolate Pudding Cake

Southern Living

Warm, gooey, and rich with chocolaty goodness, this dessert is perfect for a cozy winter night.

Makes 9 servings


+ Add To Shopping List
4.5 ounces all-purpose flour (about 1 cup)
3/4 cup granulated sugar, divided
1/4 cup unsweetened cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% reduced-fat milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Baking spray with flour
1/4 cup packed brown sugar
1 1/4 cups strong hot coffee
9 tablespoons frozen reduced-calorie whipped topping (such as Cool Whip), thawed


Hands-on: 15 Minutes
Total: 1 Hours

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup sugar, 2 Tbsp. cocoa, baking powder, and salt in a bowl, stirring with a whisk. Add milk, butter, and vanilla; stir until just combined. Scrape batter into a 9- x 9-inch metal baking pan coated with baking spray. Combine 1/4 cup sugar, 2 Tbsp. cocoa, and brown sugar; sprinkle mixture over top of batter. Carefully pour coffee over top. (Do not stir in.)

3. Bake at 350° for 28 to 30 minutes or until just set. (Do not overbake.) Let stand 10 minutes; top with whipped topping.

Created date

December 2015