Total Time
30mins
Prep 10 mins
Cook 20 mins

Since there are only two of us to feed now, I was looking to cut back on cooking on so much food. I found this dessert in a TOH "Country Cooking” cookbook, submitted by Helene Belanger of Denver Colorado. This is a very "light chocolate tasting" cake. Submitted on May 18th 2006

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  2. In a small bowl, mix together baking mix, white sugar, and cocoa.
  3. Stir in milk and vanilla (batter will be stiff).
  4. Divide batter between two greased 8 to 10 inch custard cups.
  5. For topping, combine brown sugar and cocoa in a separate bowl. Stir in boiling water and divide evenly over batter.
  6. Bake at 350ºF for 20 to 25 minutes or until toothpick inserted in center comes out clean.
  7. If desired, top with ice cream and dust with extra baking cocoa.
Most Helpful

Great recipe! Ideal size for one or two (one in my case!) I didn't have Bisquick, so I substituted 1/2 c. flour, 3/4 tsp. baking powder, a dash of salt, and 1/2 Tb. butter (just cut in). Turned out fantastic, good thick pudding sauce with great chocolate flavor. This is a keeper!

vitalev December 06, 2006

I agree with another reviewer that this tasted like it was missing something. Maybe since it dosent have the egg that normal cakes have. It reminded me of a "depression" cake that they used to make during the war when dairy was hard to come by. I did enjoy it thougth and it was nice to make such a small serving size, but I just don't think i will make it again. Thanks for posting.

sweetcakes January 02, 2011

Superb yummy chocolate pudding! Only change was a tablespoon of molasses replaced the brown sugar for the topping. Served with double cream. Easy to prepare & delicious = perfect recipe!

Tina and Dave May 21, 2008