"A delicious, easy pudding cake, wonderful served warm with a spoonful of whipped cream. Try mint chocolate chips for a change." — CAROLMAROL68
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unsweetened cocoa powder
1 1/2 teaspoons
packed brown sugar
miniature semisweet chocolate chips
1 1/4 cups
Wow--Five stars with the following changes: 1/2 cup each brown & white sugar instead of the 2/3 cup. Instead of the hot water, use very hot HALF & HALF with 2 teaspoons vanilla. This gives a MUCH creamier pudding and won't taste like a cake of flour and water, like some have said of this type of recipe. I've made it both ways and I can't believe how much better the recipe with half and half is!!! Why has no one published a recipe like this?!!! :-)
Was quick and easy to make--but was lacking in flavor and had a werid aftertaste. Will not make again.
Lord have mercy, this is the most glorious concoction in the world. I baked it in a 9 inch cake pan, and subbed half the white sugar with splenda. I baked it for 33 minutes, and allowed it to sit for half an hour before serving. The wait time is important because it allows the syrup to thicken and the cake to become brownie like. THIS IS AMAZING, it is easy and delicious and sure to become a family favorite.
Made it for a dieting friend, so substituted low fat soy milk for milk, and applesauce instead of oil. Still came out SOOOO delicious!
EXCELLENT! I just finished my first taste of this cake and it's awesome. It's almost like a brownie on top and a warm chocolate sauce on the bottom. I didn't have miniature milk chocolate chips so I used the regular size and that worked just fine. It is VERY rich and chocolaty and would be great with a scoop of vanilla ice cream to help cut that a little bit. I did cook it for longer than the time specified, probably an extra 10 minutes. I kept an eye on it until it looked fairly dry on top. I let it cool on a wire rack for about 10 minutes and then dug in! I will definitely be adding this to my recipe collection and thanks for an easy recipe using most things you already have on hand!
SO EASY AND SINFULLY DELICIOUS!!!! This wonderful cake is worth all the calories!! I did decrease the brown and white sugar to half a cup each. I also increased the chocolate chips to l/2 cup, using regular size chips since I didn't have the mini size. The chocolate chips add additional flavor and texture, and would consider them a must in this recipe! The perfect recipe for last minute company. Thanks for sharing.
After a recent dinner out my husband became obsessed with the chocolate pudding cake we had for dessert. So I thought I'd see if I could make it at home. I must admit I was a little skeptical of how this would turn out when I decided to give it a go. My skepticism was all for naught! This is a FABULOUS dessert! It's so easy, and so good there is no reason not to make this every single day!!! ;) Seriously though, my husband was floored. He told me that mine was better than restaurant version! He was very happy! I made it for a recent get together and the hostess asked if I had gotten it at a local bakery that always has huge lines. She was shocked that this wonderful dessert came from my own kitchen! She said "It seems like it would be SO complicated!" Little does she know it's a SNAP!! Seriously folks, if you want to please and delight the chocolate lovers in your life, make them this chocolate pudding cake! They will thank you! As for the recipe, I also did a 1/2 cup of white and brown sugar instead of the 2/3 cup. The cake was plenty sweet and very decadent. I baked it for 30 minutes and let it set for about 20 minutes more. It was warm and gooey and amazing! LOVE THIS!!
What a hit! Although this looked weird, once baked and served hot with vanilla ice cream, it made a fabulous dessert. Just two suggestions. Firstly, I followed reviewers' advice and cut the white sugar by 1/2 a cup - no more is needed. Second, although the texture is perfect, the flavor is a bit bland. I think I'd add some maple, mint or almond extract along with the vanilla next time. Thanks for a winner!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Pudding Cake III
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 134
** Calories from Fat: 36
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