Deep Dark Chocolate Pudding Cake
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
1 cake
- Serves:
- 8
ingredients
- 236.59 ml unbleached flour
- 9.85 ml baking powder
- 2.46 ml salt
- 118.29 ml unsweetened cocoa powder
- 315.37 ml sugar
- 532.32 ml water
- 9.85 ml vanilla or 9.85 ml almond extract
- 59.14 ml butter, melted or 59.14 ml vegetable oil
- 118.29-177.44 ml chopped pecans (optional) or 118.29-177.44 ml walnuts (optional)
directions
- Preheat the oven to 350 degrees.
- Whisk together first five ingreadients until there are no lumps.
- Add the water, vanilla, butter, and nuts. Slowly stir together until just combined (overbeating will make the cake rubbery).
- Pour into a lightly greased 8-inch square or 9-inch round cake pan.
- Bake the cake for 45 minutes. When the cake is done, the top will be set, and the bottom bubbly.
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Reviews
-
Delicious! My mother used to make a cake like this and it was always one of my favorites. I was happy to see the recipe and being a big fan of the King Arthur Flour recipes (they are all fantastic no fail recipes) I decided to try it. The ingredients were simple and the results were amazing! My family gobbled it up. Oh course, it's really great with vanilla ice cream to go with the yummy hot fudgey sauce at the bottom of the cake.
RECIPE SUBMITTED BY
I love whole foods and fish and dislike meat. I am also a part-time vegan and catholic (check out http://flaxonfriday.blogspot.com/). I enjoy cooking for myself, my husband, and my little girl. I cook to manage my IBS.