Food recipes
Chocolate Pudding Cake
Chocolate Pudding Cake Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table cocoa, dry powder, unsweetened mil...
Chocolate Pudding Cake
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
nuts, walnuts, english
cocoa, dry powder, unsweetened
sugars, brown
water, bottled, generic
Directions:
In a medium bowl, mix together flour, sugar, baking powder, salt, and cocoa powder.
Stir in milk and oil just until blended.
Add the nuts.
Spread in an ungreased 9x13 baking pan.
Mix the second portion of cocoa powder with the brown sugar until combined.
Spread evenly over the batter in the pan.
Then pour the hot water over everything.
(You may want to place the 9x13 pan on a baking sheet to catch any drips that may bubble out of the pan.
If you use a Pyrex dish you will definitely want to do this.)
Bake at 350 degrees for 45 minutes.
It will look something like a chocolate cobbler, with a cake portion that should be dry and set on top with the chocolate sauce bubbling through cracks and around the edges.
Serve warm with vanilla ice cream or whipped cream.
I find this is also good served with caramel sauce or fresh berries.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
nuts, walnuts, english
cocoa, dry powder, unsweetened
sugars, brown
water, bottled, generic
Directions:
In a medium bowl, mix together flour, sugar, baking powder, salt, and cocoa powder.
Stir in milk and oil just until blended.
Add the nuts.
Spread in an ungreased 9x13 baking pan.
Mix the second portion of cocoa powder with the brown sugar until combined.
Spread evenly over the batter in the pan.
Then pour the hot water over everything.
(You may want to place the 9x13 pan on a baking sheet to catch any drips that may bubble out of the pan.
If you use a Pyrex dish you will definitely want to do this.)
Bake at 350 degrees for 45 minutes.
It will look something like a chocolate cobbler, with a cake portion that should be dry and set on top with the chocolate sauce bubbling through cracks and around the edges.
Serve warm with vanilla ice cream or whipped cream.
I find this is also good served with caramel sauce or fresh berries.