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
- 1⁄2 cup Bisquick
- 2 tablespoons granulated sugar
- 2 teaspoons baking cocoa
- 3 tablespoons milk
- 1⁄2 teaspoon vanilla extract (or can use peppermint extract)
- 3 tablespoons brown sugar
- 1 tablespoon baking cocoa
- 1⁄2 cup boiling water
- ice cream (optional) or whipped topping (optional)
- Preheat oven to 350ºF.
- In a small bowl, mix together baking mix, white sugar, and cocoa.
- Stir in milk and vanilla (batter will be stiff).
- Divide batter between two greased 8 to 10 inch custard cups.
- For topping, combine brown sugar and cocoa in a separate bowl. Stir in boiling water and divide evenly over batter.
- Bake at 350ºF for 20 to 25 minutes or until toothpick inserted in center comes out clean.
- If desired, top with ice cream and dust with extra baking cocoa.
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!
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.
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!