In The Kitchen: The proof is in the pudding cake

Photo with no caption
By Robin McDanielBlount Today

As the evenings get cool, a warm dessert is a good choice for a fall treat. And, if that dessert is one that is quick to make ---and chocolate to boot, it is a winner. This Chocolate Pudding Cake is a real seasonal pleaser.

This simple, quick recipe is one I got from my sister Gail. Her sons Nathan, Robbie and Davy all love this cake. It only takes 30 minutes to bake, so it is something you can whip up when you get home from work to provide your family a warm dessert on a cool evening. Top it with a scoop of ice cream or a dollop of whipped topping. Extra-Creamy Cool Whip is my choice.

Chocolate
Pudding Cake

2 tablespoon melted butter
3/4 cup milk
1 teaspoon vanilla


Mix all ingredients above and set aside.

1 cup self-rising flour
3/4 cup sugar
2 tablespoon cocoa


Mix ingredients and add to the liquid mixture. Stir all together, mixing until smooth. Spread in an 8-inch baking dish or pan that has been sprayed with a non-stick cooking spray, such as Pam.

Mix together:

1 cup sugar
2 tablespoon cocoa
A pinch of salt (good-sized pinch)

Mix together and sprinkle over the batter. Then pour 1 cup of hot water over the top.
Bake at 350 degrees for 30 minutes. The cake will be on top and pudding below.

© 2006 blounttoday.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

  • Discuss
  • Print

Comments » 0

Be the first to post a comment!

Features