"It makes its own sauce! Delicious and easy, and made in the same pan it bakes in." — INDIT
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unsweetened cocoa powder
packed brown sugar
unsweetened cocoa powder
1 1/2 cups
I've been making this recipe for years. The only thing is that it says to bake for 40 minutes. I live in Colorado and it only takes 30 minutes, just something to keep in mind for your elevation. It will scorch here in 40 min. Someone said the cake had too much of a flour taste. Not true if you follow the directions and remember what elevation you're at. Take it from me, this is an awesome recipe. A friend said it wasn't sweet enough. It calls for unsweetened cocoa and that's what you get. It's also a flavor my family likes. If you want it sweeter then use a sweet cocoa. Whatever kind of cocoa you put into this recipe is the kind of flavor you will get. It just makes sense. It will be good whatever you use. Just remember to use the exact measurement of ingredients it calls for, you can't go wrong. So, I'm thanking you for this recipe! It's awesome and just asking others to remember where you live and what ingredients work for your elevation. I sign off as old hand at baking and trying to give sound advice.
Thank you for sharing this recipe but I did not like it, for me it was bland and without flavour. I wont make it again.
Yummmmmmmmmmm... this was delicious! I just finished a piece, and this "cake" turned out to be exactly what I wanted it to be: light but still chocolatey, gooey, and so delicious! It's not like a full-fat dessert thats extremely rich and heavy. My alterations: upped the cocoa to 1/3 cup, little extra vanilla for flavor, a hand-full of chocolate chips, and used hot milk instead of water. Make and enjoy!!
Oh my gosh!! Chocolate heaven!! I NEVER double a recipe the first time I make it, but I'm glad I did this time. It would have all been gone in minutes. I didn't have a 9" square pan, so I doubled it. It was a nice fit into a 13x9. Just the right sweetness. I served it with whipped topping. It looked as good as it tasted. Thanks for sharing this.
Wonderful as all have said. One good point is that the cake batter is so thick it can be difficult to spread evenly in the pan. Using clean hands, lightly dip fingers in water and you can spread the batter by gently "pushing" and distributing it in the pan.
This can also be made in the microwave!
Mix the dry ingredients in a glass 2 quart bowl. Add the other ingredients as listed. Then microwave at 50% power for 9 minutes, turn dish, then cook high power for 5 - 7 minutes, until the top appears dry.
Delicious with ice cream!
What a find! This is perfect for drop-in company because it's quick, easy, and full of ingredients that you keep on your shelf anyway. Thanks so much for the wonderful recipe!
This cake was very quick and easy, made with common pantry items. The cake is dense, with a slightly crispy crust, with a pudding like layer below. It was good the next day as well, just pop in the microwave. My husband and sons loved the intense chocolate flavor, I'll make this one again!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Pudding Cake II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 171
** Calories from Fat: 27
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