Food recipes
Chocolate Pudding Cake
Chocolate Pudding Cake Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated salt, table cocoa, dry powder, unsweetened leavening agents, baking powder, double-acting, sodium aluminum sulfate mil...
Chocolate Pudding Cake
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
water, bottled, generic
sugars, brown
cocoa, dry powder, unsweetened
Directions:
Preheat oven to 350.
Spray a 13x9x2-inch baking pan with Pam spray.
Set aside.
In large bowl mix together flour, sugar, cocoa, baking powder and salt.
Mix in milk, applesauce and vanilla extract; blend thoroughly.
Pour into pan and spread evenly.
In large bowl, mix all the pudding ingredients until sugar and cocoa are dissolved.
Pour carefully and slowly over cake batter.
The pudding will be runny and the cake will look "messy", but this is normal.
Bake 35-40 minutes or until done.
The cake will be firm to the touch when done.
Toothpick test will not work with this cake as there is pudding underneath cake layer!
Let cake rest 15 minutes to cool.
To serve,cut cake and put on plate and then spoon the pudding over the top of cake slice.
Can be served warm or cold.
If served warm, it's a warm chocolate sauce.
If served cold, it's cake with chocolate pudding.
Cover and refrigerate leftovers up to 7 days in refrigerator.
Or wrap tightly and freeze up to 2 months.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
water, bottled, generic
sugars, brown
cocoa, dry powder, unsweetened
Directions:
Preheat oven to 350.
Spray a 13x9x2-inch baking pan with Pam spray.
Set aside.
In large bowl mix together flour, sugar, cocoa, baking powder and salt.
Mix in milk, applesauce and vanilla extract; blend thoroughly.
Pour into pan and spread evenly.
In large bowl, mix all the pudding ingredients until sugar and cocoa are dissolved.
Pour carefully and slowly over cake batter.
The pudding will be runny and the cake will look "messy", but this is normal.
Bake 35-40 minutes or until done.
The cake will be firm to the touch when done.
Toothpick test will not work with this cake as there is pudding underneath cake layer!
Let cake rest 15 minutes to cool.
To serve,cut cake and put on plate and then spoon the pudding over the top of cake slice.
Can be served warm or cold.
If served warm, it's a warm chocolate sauce.
If served cold, it's cake with chocolate pudding.
Cover and refrigerate leftovers up to 7 days in refrigerator.
Or wrap tightly and freeze up to 2 months.