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Kentucky Living Home

Chocolate pudding cake

By from April 2014 Issue

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Recipe by Sarah Fritschner


1 C all-purpose flour
2⁄3 C unsweetened cocoa powder
1⁄2 tsp baking powder
3⁄4 tsp salt
2 eggs
1 C granulated sugar
3⁄4 C whole milk
1⁄4 C butter, melted
2 tsp pure vanilla extract
3⁄4 C firmly packed light brown sugar
1 1⁄2 C boiling water

Servings 8

Preheat oven: 350°

In a large bowl, combine flour, 1/3 cup cocoa, baking powder, and salt. In a medium bowl, beat eggs with granulated sugar, milk, butter, and vanilla; add to flour mixture. Stir batter until just combined. Spread batter evenly into an 8-cup, shallow baking dish. Set aside. 

In a medium bowl, beat remaining 1/3 cup cocoa powder, brown sugar, and boiling water. Pour liquid evenly over batter; do not stir or mix. Bake 30 to 35 minutes, until the sides begin to pull away a little from the pan. The middle will still be soupy—that's the sauce. Cool 10 minutes, and then scoop out part of the cake-like edge and the saucy middle onto plates. Serve warm with vanilla ice cream or unsweetened whipped cream.