Ooey Gooey Chocolate Pudding Cake
Jan. 9, 2012 7:52 am
Updated: Jan. 16, 2012 4:01 pm
Yum! I found this recipe years ago, October 1995 to be exact, in my Cooking Light magazine. The recipe was simple and my kids gobbled it up. I then began making the melt in your mouth dessert for adult guest who were dieting. My original recipe
served 9 and was only 254 calories. Even people who weren't huge chocolate fans seemed to lick their plates. For those special occasions I served it with a scoop of ice cream on the side.
Last night I had the pleasure to enjoy dinner with my supper club and decided to bring this dish and finish the preparation at my friend's home. It was easy to transport and simple to pop in the oven as we sat down for our main course, allowing the perfect
amount of time to eat, rest and prepare for dessert. When I looked online for the recipe this morning, the one published by
Cooking Light on Myrecipes.com is from January 1994 and contains butter, twice the sugar and one hundred more calories per serving. I think I'll stick with mine and make it more often this year!
Chocolate Pudding Cake
This cake batter is thick and must be spread over the pan for best results. The cake bubbles throughout the cooking process, creating holes in the top of the cake. Serve this gooey dessert with a spoon.
Photo by: Becky Luigart-Stayner; Jan Gautro
- YIELD: 9 servings
- COURSE: Desserts
- 1 cup all-purpose flour
- 3/4 cups sugar
- 2 Tablelspoons unsweetened cocoa
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 2% reduced-fat milk
- 2 Tablespoons vegetable oil
- 1 teaspoon vanilla
- 1 cup packed brown sugar
- 1/4 cup unsweetened cocoa
- 1 3/4 cups Boiling water
Preheat oven to 350°.
Combine frist 5 ingredients in a 9 inch square baking pan. Add milk, oil, and vanilla, stirring until smooth. Spread evenly over bottom of pan.
Combine brown sugar and 1/4 cup unsweetened cocoa and sprinkle evenly over batter.
Pour boiling water slowly over batter; do not stir (mixture will bubble). Bake at 350° for 40 minutes. Let stand a few minutes before cutting. Serve warm.
Okay - true confession time! I warmed up the one leftover piece of this cake for the photo this morning and planned to save it for one of the boys - whoever got up first - but I couldn't resist eating it myself for breakfast. Delicious even the second day.
chocolate pudding cake