Chocolate Pudding Cake Ii Recipe

Name: Chocolate Pudding Cake Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 3/4 cup white sugar; 2 tablespoons unsweetened cocoa powder; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup milk; 2 tablespoons vegetable oil; 1 teaspoon vanilla extract; 3/4 cup packed brown sugar; 1/4 cup unsweetened cocoa powder; 1 1/2 cups boiling water

Servings: persons

1 cup all-purpose flour
3/4 cup white sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water

1
Preheat oven to 350 degrees F ( 175 degrees C).
2
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.
3
Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
4
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.

1327

kcal

Calories

101

Fat

111

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup all-purpose flour, 3/4 cup white sugar, 2 tablespoons unsweetened cocoa powder, 2 teaspoons baking powder, and more.

Yes, Chocolate Pudding Cake Ii 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.

Chocolate Pudding Cake Ii

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