Recipe: Chocolate Pudding Cake

Updated: Jan 18, 2020



I need a hug. A warm, delicious hug from the inside out. I've had arms around me since our daughter returned home, good company in the form of conversation with friends, but there's been an element missing in this trifecta of comfort: food.


If you know me you know my teeth are sweeter than a pitcher of Southern iced tea. I do make things other than desserts, and they're really good, but sometimes, like right now, I have a need to indulge in something comforting and decadent. This family recipe for chocolate pudding cake fits the bill perfectly.


One part cake, one part velvety, rich chocolate, one whole bowl of 'get in my belly' goodness, this is a recipe my mother has been fixing for years. Can I get an Amen that she shared it with me? Passing down recipes is something many families do. Sometimes the best ones are kept secret. But when you have something this good-and it's super easy to fix-you need to share the wealth.


That's what friends do, right?


Pull up a bowl of your favorite ice cream and learn just how you can make any time of year extra special for the children in your life-and yourself. They will thank you for it.



Chocolate Pudding Cake


Ingredients


Cake:

1/4 cup of sugar

1 cup self-rising flour

2 tbsp. Hershey's cocoa

1/2 cup milk

3 tbsp. unsalted butter, melted

1 tsp. vanilla


Topping:

1/2 cup dark brown sugar

1/4 cup Hershey's cocoa

1/2 cup sugar

1 1/2 cups of water


Instructions:


Pre-heat the oven to 350 degrees. If you're in the land of celcius, like me, this converts to 175. In a bowl use a fork to combine the first 3 ingredients from the cake recipe: sugar, flour, and cocoa. Once well blended use a spatula to stir in the milk, butter, and vanilla. When combined this mixture will be relatively thick and sticky-no need to worry. This is a sure sign that your batter is right on target.


Pour the cake mixture into a 9 inch, well-greased baking dish and spread evenly. Any shape is fine, I prefer a round dish for serving purposes (and it looks so pretty).


Once the cake base is spread into your baking dish, use a fork to mix together your dry topping ingredients: the dark brown sugar, cocoa, and sugar. Sprinkle the dry mixture over the batter. This is going to make a substantial amount, but be sure to put it all evenly atop of the cake base.


When you're ready to place your pudding cake into the oven pour the water gently over the top. Do not stir or mix. This is part of the magic and simplicity of this recipe! Once the water is added and the cake placed in the oven, the cake part will rise to the top while the sugars and water will sink to the bottom. This is what forms the fantastic chocolate sauce that makes this a pudding cake.



Bake for 45 minutes before removing form the oven. The pudding cake will be jiggly. Remember: pudding jiggles and it wiggles-just like you will when you smell that divine treat! Give it a few minutes to cool while you grab your bowls and spoons.


Scoop out some pudding cake, switch out your shallow bowls for deeper when you realize you want more than it allows, get some of that fabulous sauce, then grab your ice cream scoop. We like French vanilla, but any vanilla ice cream will do. Then sit back and enjoy this warm, rich, soft and delicious bowl of heaven!


I think this may just be what's needed this weekend, and with snow on he horizon (we hope!), I cant think of a better way to whether the weather while we're all together.




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