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Chocolate Pudding Cake Recipe

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Chocolate Pudding Cake Recipe

Prep Time: Cook Time:


  • Self-rising enriched wheat flour | 1.00 cup
  • Cocoa | 4.00 oz
  • Low sodium baking powder | 2.00 tsp
  • Whole milk with added vitamin D | 0.50 cup
  • Salt | 0.25 tsp
  • Butter without salt | 0.33 cup
  • Brown sugar | 0.50 cup packed
  • Drinking tap water | 1.25 cup 8 fl oz
  • Granulated sugar | 1.25 serving packet
Nutrition Facts (Per Serving)

Calories per serving: 323.51 mg

Fat per serving: 11.75 g

Saturated fat per serving: 7.26 g

Protein per serving: 4.08 g

Sodium per serving: 474.29 mg

Cholesterol per serving: 28.87 g


  1. Preheat the oven to 350 degrees F.
  2. For the cake: Whisk together the 3/4 cup of sugar, flour, 1/4 cup of cocoa, baking powder and salt in a bowl.
  3. Whisk in the milk, melted butter and vanilla.
  4. Stir together until smooth with a wooden spoon or spatula.
  5. Pour the batter into an ungreased 9-inch square baking pan.
  6. Use an offset spatula to level into pan.
  7. For the topping: Whisk together the 1/2 cup of sugars and 1/4 cup of cocoa and sprinkle it evenly over the batter.
  8. Pour the hot water over the top, resist the temptation to stir it into the batter.
  9. Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie.
  10. Take out of the oven and let stand 15 minutes.
  11. Serve in dessert dishes, spooning sauce from bottom of pan over top.
  12. Serve with mint chocolate chip ice cream, if desired.

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