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.

Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
11 mins
cook:
35 mins
additional:
15 mins
total:
1 hr 1 min
Yield:
9 servings (serving size: 1/9 of pudding cake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

283 calories; fat 8.3g; saturated fat 3.2g; protein 2.8g; carbohydrates 51.6g; cholesterol 11mg; iron 1.6mg; sodium 248mg; calories from fat 26%; fiber 1.6g; calcium 102mg.
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