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Chocolate Pudding Cake III

Chocolate Pudding Cake III


"A delicious, easy pudding cake, wonderful served warm with a spoonful of whipped cream. Try mint chocolate chips for a change."
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50 m servings 134 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt. Add milk and oil, mix well. Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture. Add the vanilla to the hot water, then pour the water over the top.
  3. Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry. Serve warm with a spoon or at room temperature.

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Read all reviews 123
  1. 155 Ratings

Most helpful positive review

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 MUC...

Most helpful critical review

Was quick and easy to make--but was lacking in flavor and had a werid aftertaste. Will not make again.

Most helpful
Most positive
Least positive

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 MUC...

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 s...

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 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,...

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...

This pudding is so yummy! I have been making the same thing for quite a while; I don't remember where I got the recipe from. The only differences between my recipe and this are no chocolate ch...

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 whit...

Quick and easy to make, elegant enough for company, and delicious!!!! A recipe I will make time and time again!!

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