Chocolate Pudding Cake

Chocolate Pudding Cake Recipe
Becky Luigart-Stayner; Jan Gautro
This cake batter is thick and must be spread over the pan for best results. The cake bubbles throughout the cooking process, creating holes in the top of the cake. Serve this gooey dessert with a spoon.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 351
Caloriesfromfat 18 %
Fat 7 g
Satfat 4.3 g
Monofat 2 g
Polyfat 0.3 g
Protein 3.5 g
Carbohydrate 72.6 g
Fiber 2.2 g
Cholesterol 17 mg
Iron 1.7 mg
Sodium 267 mg
Calcium 108 mg


1 cup all-purpose flour
2 1/4 cups sugar, divided
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup 2% reduced-fat milk
1/4 cup melted butter, divided
1 teaspoon vanilla extract
1 1/2 cups water


Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, 3/4 cup sugar, cocoa, baking powder, and salt over a large bowl. Add milk, 3 tablespoons butter, and vanilla, stirring until smooth. Set aside.

Combine 1 1/2 cups sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat.

Place a 10-inch cast-iron skillet in a 375° oven for 15 minutes. Place 1 tablespoon butter in preheated pan, swirling to evenly coat pan. Add batter, spreading evenly over pan. Pour water mixture slowly over batter; do not stir (mixture will bubble). Bake at 375° for 28 minutes or until cake is set. Let stand 10 minutes before serving.

Lorrie Hulston Corvin,

Cooking Light

January 2004
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