Chocolate Pudding Cake

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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 351
  • Calories from fat: 18%
  • Fat: 7g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.5g
  • Carbohydrate: 72.6g
  • Fiber: 2.2g
  • Cholesterol: 17mg
  • Iron: 1.7mg
  • Sodium: 267mg
  • Calcium: 108mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 375°.
  2. 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.
  3. Combine 1 1/2 cups sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat.
  4. 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.
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