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.

Yield: 9 servings (serving size: 1/9 of pudding cake)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 283
  • Fat: 8.3g
  • Saturated fat: 3.2g
  • Protein: 2.8g
  • Carbohydrate: 51.6g
  • Cholesterol: 11mg
  • Iron: 1.6mg
  • Sodium: 248mg
  • Calories from fat: 26%
  • Fiber: 1.6g
  • Calcium: 102mg


  • 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


  1. Preheat oven to 350°.
  2. 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.
  3. 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).
  4. Bake at 350° for 35 minutes. Remove from oven; sprinkle with toffee bits. Let stand 15 minutes. Serve warm.
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