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Chocolate Pudding Cake

What you need: 

1 cup flour
2/3 cup sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup water
2 tablespoons apple sauce
1 teaspoon vanilla
2/3 cup brown sugar
1/4 cup cocoa
1 3/4 cups hot water

What you do: 

1. Preheat oven to 350 degrees F, and spray 8x8" baking pan with nonstick spray. Mix the first 8 ingredients together (through vanilla).
2. Pour into prepared baking pan. Mix the brown sugar and 1/4 cup cocoa. Sprinkle over the batter.
3. Pour the hot water over the entire top surface. Bake for about 45 minutes.
The topping sinks through the cake to form a pudding layer at the bottom. This cake tastes so rich, it's hard to believe there's no fat or eggs in it. We prefer it chilled, but it can be served ar room temperature, or even warm, if you can't wait. It will keep for several days (but not in my house!), but do not freeze! If you do, the pudding will turn very watery.'

Preparation Time: 
Cooking Time: 
Servings: 

SO HOW'D IT GO?

I got this same recipe out of a cookbook for athletes because it's high carb, low fat. I really like it, but I normally half the wet top so it doesn't turn out too gooey. I made it with oat flour and soymilk instead of water and applesauce the other day, and it was quite good.

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Made this yesterday. it was easy! I substituted oil for the applesauce and used ww flour. i was a little skeptical about the sauce part when pouring the hot water on top of the batter but i just decided to see what would happen
the batter was delicious and the cake was satisfying. :) will definitely make again!

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this turned out exactly as described for me, pudding on the bottom - non-gelatinous cake on top.  i used oil for the applesauce to avoid the gelatinous cake texture and it worked.  i also used coffee for all the water and only a half cup of sugar instead of the 3/4 c for the cake part.  when i tried it warm it didnt seem sweet enough, but after keeping it in the fridge overnight it tastes sweeter and i like it much better chilled.  if you're gonna serve it warm i think it would really benefit from some soy ice cream.

brookeisthebest:
i made it in a 8x8 pan like suggested in the directions and i would say it makes 9 servings.

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can anyone tell me the serving size for this cake? (and i am a cake lover!) or should i double it for a 9x13? thanks :)

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I made this for Mother's Day dessert yesterday. I doubled the recipe, and used half whole wheat flour, and half all-purpose. Not everyone was used to the flavor whole wheat tends to bring (does anyone else notice it kind of takes over?), so next time I cook for them it's something I'll be sure to omit. The only other issue I had was that after 45 minutes, some of the pudding was still watery. Also, I think next time I'll add some instant coffee to bring out the chocolate flavor a bit more.

I think it tasted wonderful, and I loved the texture. I will definitely be making this again.

(PS: forgive the terrible quality of my camera phone  :o)

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I thought this recipe was okay.  I ended up having to bake mine an extra 30 minutes because it was far too watery after 45 minutes.  I also didn't care for the texture so much.  I enjoyed the chocolate today, but I probably won't make this again.

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i tried this recipe ages ago and it was fantastic, im cooking it tonight for my boyfriends birthday tomorrow, and it warrents being served with vegan home made rum raisin ice cream i think, being a birthday and all you understand  ;D

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