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Chocolate Pudding Cake

Hands-on time 15 mins
Total time 1 hr

Makes 9 servings

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


  • 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

How to Make It

  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.

Cooking Light Incredibly Decadent Desserts by Deb Wise, copyright 2015, Oxmoor House.