Chocolate Pudding Cake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 329.1
- Total Fat: 11.7 g
- Cholesterol: 11.2 mg
- Sodium: 38.3 mg
- Total Carbs: 55.5 g
- Dietary Fiber: 3.6 g
- Protein: 5.8 g
View full nutritional breakdown of Chocolate Pudding Cake calories by ingredient
Introduction
This is soooo awesome, especially with vanilla ice cream. :-) And it's high in lots of minerals, so it's actually pretty good for you! (Check the full nutritional profile.) This is soooo awesome, especially with vanilla ice cream. :-) And it's high in lots of minerals, so it's actually pretty good for you! (Check the full nutritional profile.)Number of Servings: 6
Ingredients
-
1 cup white flour (I've tried whole wheat and it doesn't taste good)
1 cup raw sugar
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp sea salt
1/2 cup 1% milk
2 Tablespoons melted butter or oil
1/2 cup chopped walnuts or pecans, if desired
1 1/4 cup hot water
Directions
Preheat oven to 350 degrees.
Butter or spray a 9 inch square or round baking pan.
In large bowl, mix flour, 1/2 cup of the sugar, 1/4 cup of the cocoa, all of the salt and all of the baking powder.
Stir in the milk and melted butter or oil.
Add the nuts, if desired. (They add protein, fiber, and minerals, but mostly I like this recipe best without them, personally. The nutritional calculation is done WITH nuts.)
Spread this thick mixture evenly in the pan.
In a small bowl, combine remaining 1/2 cup sugar, and 1/4 cup cocoa.
Sprinkle this over the cake mixture in the pan.
Pour the hot water over the entire thing, making sure every inch is wet.
Bake 40 minutes until cake is set and chocolate pudding sauce is bubbly.
Makes 6 nice servings.
Best topped with vanilla ice cream while hot, or whipped cream when cold.
Number of Servings: 6
Recipe submitted by SparkPeople user DHARMAWORKER.
Butter or spray a 9 inch square or round baking pan.
In large bowl, mix flour, 1/2 cup of the sugar, 1/4 cup of the cocoa, all of the salt and all of the baking powder.
Stir in the milk and melted butter or oil.
Add the nuts, if desired. (They add protein, fiber, and minerals, but mostly I like this recipe best without them, personally. The nutritional calculation is done WITH nuts.)
Spread this thick mixture evenly in the pan.
In a small bowl, combine remaining 1/2 cup sugar, and 1/4 cup cocoa.
Sprinkle this over the cake mixture in the pan.
Pour the hot water over the entire thing, making sure every inch is wet.
Bake 40 minutes until cake is set and chocolate pudding sauce is bubbly.
Makes 6 nice servings.
Best topped with vanilla ice cream while hot, or whipped cream when cold.
Number of Servings: 6
Recipe submitted by SparkPeople user DHARMAWORKER.