Chocolate-Butterscotch Pudding Cake – a delicious recipe with flour, brown sugar, cocoa, instant coffee, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees. Butter an 8-inch round cake pan. In a medium bowl, thoroughly blend the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa, the coffee, baking powder and salt. Stir in the butterscotch chips. In a small bowl, blend the milk, oil and vanilla. Add the wet ingredients to the dry ingredients and stir until blended. Pour the batter into the prepared cake pan and spread it evenly. Blend together the remaining 1/2 cup brown sugar and 1/4 cup cocoa. Sprinkle this mixture on top of the cake batter. Pour the hot water evenly over the surface of the batter. Bake for 35 to 40 minutes, until the top looks cake like and dry. Serve the pudding cake with whipped cream if desired.
636
kcal
Calories
33
g
Fat
86
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 cup flour, 1 cup (packed) brown sugar, 1/2 cup unsweetened cocoa powder, 1 Tbsp. instant coffee, and more.
Yes, Chocolate-Butterscotch Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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