Denver Pudding Cake Recipes

DENVER CHOCOLATE SHEET CAKE

Steps:

• For cake: Place oven rack in middle position; heat oven to 350 degrees. Grease and flour a 9-by-13-inch sheet pan. Combine flour, sugar, baking soda and salt in a large bowl, and whisk well.
• Combine butter, cocoa and 1 1/2 cups water in a medium saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth, glossy and bubbling around edges. Remove from heat.
• Fold cocoa mixture into dry ingredients until just combined. Stir in buttermilk, eggs and vanilla until combined. Turn batter into prepared pan and bake until cake has risen, shrunken slightly from edges, and tests clean with a toothpick, about 25 to 30 minutes. Remove from oven, and cool completely on a rack.
• For frosting: Combine butter, cocoa and buttermilk in a small saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth and bubbling around edges. Remove from heat and transfer to a standing mixer bowl fitted with a paddle attachment.
• With machine on low speed, add vanilla, salt, sugar and nuts, and mix until smooth. (Ingredients may also be whisked into cocoa mixture by hand; if so, sugar should be sifted first.) Pour warm frosting over top of cake, and smooth with a spatula. Allow frosting to become firm before slicing cake.

REALLY CRANBERRY ORANGE YUMMY GUMMY PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking pan.
• Whisk together the flour, sugar, baking powder, baking soda, salt, and dried orange peel in a bowl. In a separate bowl, whisk together the orange juice concentrate, water, and orange extract. Using a pastry cutter, cut the butter into the flour mixture until well combined, and stir the orange juice mixture in, stirring just enough to thoroughly mix. Gently stir in the cranberries and pecans. Smooth the batter into the prepared baking dish.
• Bake in the preheated oven until the top is browned, about 50 minutes. Reduce heat to 325 degrees F (165 degrees C), cover the dish with foil, and bake until a knife inserted into the center of the cake comes out clean, 20 to 30 more minutes.

DENVER CHOCOLATE PUDDING

Steps:

• Preheat oven to 350°F.
• Coat a baking dish (about 9x9) well with butter.
• Sift together the first 4 ingredients.
• Melt the butter and 3 tablespoons cocoa in a double boiler, then add the flour mixture.
• Stir in milk and vanilla.
• Pour mixture in the prepared baking dish.
• Over the top scatter (without combining) the brown sugar, 1/2 cup sugar, and 4 T. cocoa.
• Pour the coffee on top, again without mixing.
• Bake for 45 minutes.
• Let stand at room temp for at least an hour before serving.

DENVER PUDDING

Steps:

• 1. Preheat oven to 350 degrees. Grease a 9x9 inch baking pan. Sift together in a medium bowl, 3/4 cup of sugar, flour, baking powder, salt and 3 Tablespoons of cocoa powder.
• 2. Melt butter and add to flour mixture. Stir in milk and vanilla extract blend well and pour into prepared pan.
• 3. Over the top without mixing, scatter 1 cup sugar that has been blended with four Tablespoons of cocoa powder. Pour the cold coffee over the top of the pudding. Bake 40 minutes.
• 4. Let stand to room temperature and serve cool, but not chilled. I like mine slightly warm with a little vanilla bean ice cream. This is delicious!

DENVER PUDDING CAKE

Steps:

• Position a rack in the middle of an oven; preheat the oven to 350 degrees. Butter a 9-inch square baking pan. Place the chocolate in a small heatproof bowl or the top pan of a double boiler. Set over a pan of gently simmering water but not touching the water. Stir until melted and smooth. Let cool slightly. Combine the butter and half of the granulated sugar in a bowl. Using a whisk or an electric mixer set on high speed, beat until light and fluffy, 7-8 minutes with the whisk or 4-5 minutes with the mixer. Sift together the sifted flour, baking powder and salt onto the butter mixture and then add the milk. Stir with the whisk or the mixer on low speed until well mixed. Using a rubber spatula, fold in the chocolate and 1 teaspoon of the vanilla. Spread the mixture evenly in the prepared pan. In the same bowl (no need to wash it if you have scraped it clean), stir together the remaining granulated sugar, the brown sugar and cocoa. Sprinkle over the batter in the pan. Add the remaining 1 teaspoon vanilla to the boiling water and pour slowly over the batter so as not to disturb it too much. Bake until the top is firm, about 1 hour. Let cool slightly. To serve, cut into squares. Spoon some of the sauce from the pan bottom over each serving.