Chocolate Pudding Cake – a delicious recipe with salad oil, flour, sugar, chocolate chips, unsweetened cocoa, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Oil and flour an 8-inch square pan.
2
In a bowl, mix 1 cup all-purpose flour, granulated sugar, 1/4 cup chocolate chips, 2 tablespoons cocoa, baking powder, and salt. Add 2 tablespoons salad oil and 1/2 cup buttermilk; stir until the thick batter is evenly moistened. Scrape batter into prepared pan and spread level.
3
In the same bowl (no need to wash), mix brown sugar with remaining 1/4 cup cocoa and 1/4 cup chocolate chips. Scatter over batter in pan. Evenly pour remaining 1 cup buttermilk over brown sugar mixture; do not stir.
4
Bake in a 350u00b0 oven until edges of cake feel firm and spring back when lightly pressed, about 40 minutes.
5
Let cool in pan on a rack at least 15 minutes. Serve hot, warm, or at room temperature in bowls, scooping under cake to pan bottom to include pudding with each portion.
1082
kcal
Calories
79
g
Fat
106
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 9 ingredients. The key ingredients include: About 2 tablespoons salad oil, About 1 cup all-purpose flour, 3/4 cup granulated sugar, 1/2 cup semisweet chocolate chips, and more.
Yes, Chocolate 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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