Chocolate-Toffee Pudding Cake

This decadent chocolate dessert forms two layers as it bakes: a rich, creamy pudding on the bottom and a tender cake layer on the top.


9 servings (serving size: 1/9 of pudding cake)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 35 Minutes
Other: 15 Minutes

Nutritional Information

Calories 283
Fat 8.3 g
Satfat 3.2 g
Protein 2.8 g
Carbohydrate 51.6 g
Cholesterol 11 mg
Iron 1.6 mg
Sodium 248 mg
Caloriesfromfat 26 %
Fiber 1.6 g
Calcium 102 mg


1 cup all-purpose flour
2/3 cup granulated sugar
1/4 cup unsweetened cocoa
1 tablespoon instant coffee granules
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 1% low-fat milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
Cooking spray
2/3 cup packed light brown sugar
2 tablespoons unsweetened cocoa
1 cup hot water
1/2 cup almond toffee bits


Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a bowl. Add milk, oil, and vanilla, stirring just until combined.

Pour batter into an 8-inch square baking pan coated with cooking spray. Combine brown sugar and 2 tablespoons cocoa in a small bowl; sprinkle evenly over batter. Pour hot water over batter (do not stir).

Bake at 350° for 35 minutes. Remove from oven; sprinkle with toffee bits. Let stand 15 minutes. Serve warm.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note