One Pan Chocolate Pudding Cake Recipes

MOM'S BEST CHOCOLATE PUDDING CAKE RECIPE - EASY, FROM SCRATCH

Mom's Best Chocolate Pudding Cake Recipe - Easy, From Scratch image

This easy chocolate pudding cake recipe combines two desserts in one - rich chocolate cake and decadent chocolate fudge pudding.

Provided by Laurie Neverman

Number Of Ingredients 10

Ingredients

1 cup all purpose flour or gluten free flour blend
1 3/4 cup sugar (divided)
1/4 cup + 2 tablespoons cocoa powder (divided)
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter, softened
3/4 cup milk
1 teaspoon vanilla extract
3/4 cup chopped nuts
1 cup hot water

Steps:

Preheat oven to 350°F. Grease a square 8 inch pan.
For the chocolate cake: Sift together flour, 3/4 cup sugar, 2 tablespoons cocoa, baking powder and salt. In a medium bowl, combine butter, milk, vanilla and chopped nuts. Mix dry sifted dry ingredients into wet ingredients. Beat two minutes and pour into prepared pan.
For the chocolate pudding layer: Blend together 1 cup sugar and 1/4 cup cocoa. Stir in hot water and whisk until well blended. Pour gently over top of cake batter.
Bake chocolate pudding cake for 35 minutes, until most of cake looks firm and pudding bubbles around edges. Cool a few minutes to allow pudding to thicken. Serve while still warm for "hot fudge" pudding cake, or enjoy at room temp or chilled chocolate pudding cake. Leftovers, if you have any, are best stored in the refrigerator and eaten within a couple of days.

HOT FUDGE PUDDING CAKE II

Hot Fudge Pudding Cake II image

This is a warm chocolate cake that makes it's own fudge sauce as it cooks. Garnish with whipped topping or ice cream. Makes about 8 servings.

Provided by Karin Christian

Categories Desserts Cakes Chocolate Cake Recipes

Yield 12

Number Of Ingredients 10

Ingredients

1 ¾ cups white sugar
1 ½ cups all-purpose flour
10 tablespoons unsweetened cocoa powder
3 teaspoons baking powder
¼ teaspoon salt
¾ cup milk
½ cup butter, melted
1 ½ teaspoons vanilla extract
¾ cup packed brown sugar
1 ⅔ cups hot water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the 2/3 cup sugar, flour, 5 tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into one 9 inch square baking dish.
In separate bowl, stir together the remaining white sugar, brown sugar and the remaining cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir!
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until center is almost set. Let stand for 15 minutes. Then spoon into dessert dishes, spooning sauce from bottom of pan over top.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 58.1 g, Cholesterol 21.6 mg, Fat 8.7 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 236.2 mg, Sugar 43.4 g

CHOCOLATE PUDDING CAKE II

Chocolate Pudding Cake II image

It makes its own sauce! Delicious and easy, and made in the same pan it bakes in.

Provided by Carol Irwin Cameron

Categories Desserts Cakes Chocolate Cake Recipes

Yield 12

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
¾ cup white sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
¾ cup packed brown sugar
¼ cup unsweetened cocoa powder
1 ½ cups boiling water

Steps:

Preheat oven to 350 degrees F ( 175 degrees C).
In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 36.1 g, Cholesterol 0.8 mg, Fat 3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 138.5 mg, Sugar 26.4 g

ONE PAN CHOCOLATE SNACK CAKE

One Pan Chocolate Snack Cake image

This is a recipe my mother made when we were children. It was so moist it never needed frosting. Mom would use a paper doily to make a pretty powdered sugar design on the top. I have found a couple online, but they just were not as good.

Provided by The Butter Biatch

Categories Dessert

Time 40m

Yield 1 cake, 9 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups flour
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons baking soda
3 tablespoons baking cocoa
6 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla
1 cup cold water

Steps:

Preheat oven to 350 degrees.
Thoroughly mix dry ingredients in an ungreased 8 x 11" pan. Make 3 wells in the dry mixture and pour the vegetable oil in one, the vanilla in a different one and the vinegar in the last one. Pour the cold water over all and stir with fork until well blended.
Bake for 30 minutes. Cake is done when center springs back when lightly touched. Do not test with a toothpick or knife.

Nutrition Facts : Calories 247.8, Fat 9.5, SaturatedFat 1.4, Sodium 340.9, Carbohydrate 39.2, Fiber 1.2, Sugar 22.3, Protein 2.5

ONE PAN CHOCOLATE PUDDING CAKE

One Pan Chocolate Pudding Cake image

This was one of my grandpa's favorite things that my grandma made. It looks like an unfrosted chocolate cake but the secret in the pudding layer hiding underneath!

Provided by QueenJellyBean

Categories Dessert

Time 45m

Yield 9 serving(s)

Number Of Ingredients 10

Ingredients

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
4 1/2 tablespoons baking cocoa, divided
1 3/4 cups sugar, divided
1/2 cup milk
1 teaspoon vanilla
2 tablespoons margarine, melted
1/2 cup chopped nuts (optional)
1 cup boiling water (water must be boiling hot!)

Steps:

Preheat oven to 350 degrees and grease an 8x8 pan.
Sift together flour, baking powder, salt, 1 1/2 tbsp cocoa, 3/4 c sugar.
Mix into dry mixture, milk, vanilla, melted margarine and nuts.
Pour into prepared pan.
Mix 1 c sugar, 3 tbsp cocoa and 1 c boiling water. Pour over the top of the cake.
Bake for about 35 minutes. Test for doneness by pressing top of cake with your finger to get a "bounce".
Cool completely before cutting.
My grandma always served it with a little cream poured over the top or with a scoop of vanilla ice cream.

Nutrition Facts : Calories 240, Fat 3.5, SaturatedFat 1, Cholesterol 1.9, Sodium 207.1, Carbohydrate 51.8, Fiber 1.3, Sugar 39, Protein 2.4

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