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Chocolate Pudding Cake - What's cooking in Sally's kitchen
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blueberries4sal
blueberries4sal
blueberries4sal
Mon, Jan. 12th, 2009 11:06 pm
Chocolate Pudding Cake

When I was a kid there used to be a mix you could get for pudding cake. My mother was a stickler for baking from scratch, but something about the pudding cake *magic* drew her in and she tried it. I seem to remember all you did was pour the dry powder into a square pan and pour a certain quantity of boiling water on it and then put it in the oven. When it came out, it had cake on top and pudding on the bottom.

Yummmy!!! This recipe is considerably more work but worth it.


picture couresy of trinigourmet.com


Chocolate Pudding Cake

INGREDIENTS:

2 T butter

2 oz (2 squares) unsweetened chocolate *

2 c buttermilk OR sour milk (2 c milk PLUS 2 tsp vinegar)

1 tsp vanilla extract

2 1/2 c unbleached white flour

2 1/4 c (packed) brown sugar *

3 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 c semi-sweet chocolate chips (optional, but I used them)

1/2 c PLUS 2 T unsweetened cocoa *

2 1/2 c boiling water

_________
* I used sweetened cocoa and semi-sweet chocolate. In exchange, I cut the amount of brown sugar (see step #6) by about 1/3, maybe less.

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Grease a 9x13" baking pan.

2. Melt the butter and chocolate squares together.

3. In a separate saucepan, heat buttermilk OR sour milk gently until just a little warmer than body temperature. DON'T boil or cook it. Remove from heat and combine with chocolate mixture and vanilla extract. (The result will probably be kind of lumpy. Don't worry about that.)

4. In a large mixing bowl, combine flour, 1 c of the brown sugar, baking powder, baking soda, and salt. Mix well. Make sure you break up any little lumps of brown sugar, using your hands if necessary. Stir in your chocolate chips at this point, if you want them.

5. Pour in the wet ingredients, and stir until well combined. Spread into your prepared pan.

6. Combine the remaining 1 1/4 c brown sugar with the unsweetened cocoa in a small bowl. Sprinkle this mixture as evenly as possible on top of the batter.

7. Boil your water and pour it over the batter. Expect it to look yucky, because it will. Don't worry about that.

8. Stick the pan in the center of your oven right away. Bake for 30-40 minutes, or until the center is firm to the touch. (My oven runs hot, and I was using a metal pan, and the cake was done in 26 minutes.)

9. Cool for at least 15 minutes before serving. Invert each serving on a plate so that the gooey fudge sauce on the bottom becomes the gooey fudge topping for the cake.

10. Serve warm to the slavering hordes, who might enjoy a glass of cold milk with their pudding, or some vanilla ice cream.

Tags:

2CommentReplyShare

lizzard
lizzard
lizzard
Tue, Jan. 13th, 2009 04:41 am (UTC)

Oh god that looks so good.


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marstokyo
marstokyo
Mars Tokyo
Tue, Jan. 13th, 2009 02:13 pm (UTC)

mmmmmmit IS!


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