Chocolate Pudding Cake

Photo: Linwaite

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Yield: 1 serving
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  • 1 cup(s) flour
  • 2/3 cup(s) sugar
  • 2 tablespoon(s) cocoa
  • 2 teaspoon(s) baking powder
  • 1/8 teaspoon(s) salt
  • 1/2 cup(s) water
  • 2 tablespoon(s) applesauce
  • 1 teaspoon(s) vanilla
  • 2/3 cup(s) brown sugar
  • 1/4 cup(s) cocoa
  • 1 3/4 cup(s) hot water


  1. Mix the first edight ingredients together. Pour into sprayed 8 inch square baking pan. Mix the brown sugar and 1/4 cup cocoa. Sprinkle over the batter. Pour the hot water over the entire top surface. Bake at 350 degrees for about 45 minutes.
  2. The topping sinks through the cake to form a pudding layer at the bottom. This cake tastes so rich it's hard to believe there's no fat or eggs in it. We prefer it chilled, but it can be served at room temperature. or even warm, if you can't wait. It will keep for several days (but not in my house!) but DO NOT FREEZE. If you do, the budding will turn very watery.
March 2013

This recipe is a personal recipe added by Linwaite and has not been tested or endorsed by MyRecipes.

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