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Chocolate Pudding Cake

  • 8


  • 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


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. Serves 8.

Photo by: Kristy Flowers Williams

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