Chocolate Pudding Cake
What a treat! Warm chocolate cake floating in chocolate pudding. So quick and easy, the cake and topping are baked together.
Servings: 8 servings
Ingredients
Cake
- 1 cup flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons cocoa
- 1 teaspoon espresso powder, optional
- 3/4 cup milk
- 2 teaspoons vanilla
- 1/4 cup unsalted butter, melted (or vegetable oil)
- 1/2 cup chopped walnuts, optional
Topping
- 3/4 cup packed brown sugar
- 1/4 cup cocoa
- 1 teaspoon espresso powder, optional
- 1 1/2 cups hot water, or hot brewed coffee
Whipped Cream
- 1 cup whipping cream
- 1/4 cup sugar
- 1 teaspoon vanilla
Instructions
Cake
- Lightly spray 9" round (or 8 or 9-inch square pan). Preheat oven to 350 degrees.
- Sift together flour, sugar, baking powder, salt, 6 tablespoons cocoa and 1 teaspoon espresso powder in medium mixing bowl. Stir in the milk, vanilla, and melted butter. Mix until smooth. Gently mix in walnuts, if using. Pour into prepared pan.
Topping
- Mix together brown sugar, 1/4 cup cocoa and 1 teaspoon espresso powder. Sprinkle over the batter.
- Gently drizzle the hot water or coffee over the uncooked batter. DO NOT MIX.
- Gently place in the oven on the middle rack and back for 40 minutes, or until cake appears to be set and bubbly around the edges.
- Great served warm with whipped cream or ice cream.
Whipped Cream
- Place cream, sugar and vanilla in a medium mixing bowl. Mix with electric mixer until peaks form. Store in the refrigerator until ready to use.