Food recipes
Brownie Surprise Pudding Cake
Brownie Surprise Pudding Cake Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated cocoa, dry powder, unsweetened cocoa, dry powder, unsweetened leavening agents, baking powder, double-acting, s...
Brownie Surprise Pudding Cake
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
egg substitute, powder
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
sugars, brown
water, bottled, generic
Directions:
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Place the ramekins on a baking sheet for easier handling, and set it aside.
Place the flour, sugar, 1 tablespoon plus 1 teaspoon of the cocoa powder, the baking powder, and salt in a medium-sized bowl and whisk to blend.
Place the beaten egg, butter, milk, and vanilla in another medium-sized bowl, and whisk to blend.
Pour the flour mixture over the egg mixture, and stir with a wooden spoon just until the batter is combined.
Stir in the walnuts and chocolate chips.
Spoon the batter into the ramekins, dividing it evenly between them.
Place the remaining 1 tablespoon plus 1 teaspoon cocoa powder, the brown sugar, and the boiling water in a small bowl, and whisk to mix well.
Pour the mixture over the batter in the ramekins.
Bake the cakes until a toothpick inserted in the center of one comes out with a few crumbs clinging to it, about 20 minutes.
Remove the baking sheet from the oven, transfer the ramekins to a wire rack, and let them cool for 10 minutes.
Serve the cakes warm, in the ramekins, topped with scoops of ice cream if desired.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
egg substitute, powder
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
sugars, brown
water, bottled, generic
Directions:
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Place the ramekins on a baking sheet for easier handling, and set it aside.
Place the flour, sugar, 1 tablespoon plus 1 teaspoon of the cocoa powder, the baking powder, and salt in a medium-sized bowl and whisk to blend.
Place the beaten egg, butter, milk, and vanilla in another medium-sized bowl, and whisk to blend.
Pour the flour mixture over the egg mixture, and stir with a wooden spoon just until the batter is combined.
Stir in the walnuts and chocolate chips.
Spoon the batter into the ramekins, dividing it evenly between them.
Place the remaining 1 tablespoon plus 1 teaspoon cocoa powder, the brown sugar, and the boiling water in a small bowl, and whisk to mix well.
Pour the mixture over the batter in the ramekins.
Bake the cakes until a toothpick inserted in the center of one comes out with a few crumbs clinging to it, about 20 minutes.
Remove the baking sheet from the oven, transfer the ramekins to a wire rack, and let them cool for 10 minutes.
Serve the cakes warm, in the ramekins, topped with scoops of ice cream if desired.