Chocolate Pudding Cake
- Reviews 3
Ready In: 48 mins
Serves: 24
Ingredients
Cake
- 2 cups flour
- 1 1⁄2 cups sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup unsweetened cocoa powder
- 4 teaspoons baking powder
- 1 cup milk
- 1⁄2 cup applesauce
- 2 teaspoons vanilla extract
Pudding
- 2 cups boiling water
- 1 1⁄2 cups light brown sugar
- 1⁄2 cup unsweetened cocoa powder
Directions
- Preheat oven to 350°.
- Spray a 13x9x2-inch baking pan with Pam spray.
- Set aside.
- In large bowl mix together flour, sugar, cocoa, baking powder and salt.
- Mix in milk, applesauce and vanilla extract; blend thoroughly.
- Pour into pan and spread evenly.
- In large bowl, mix all the pudding ingredients until sugar and cocoa are dissolved.
- Pour carefully and slowly over cake batter.
- The pudding will be runny and the cake will look "messy", but this is normal.
- Bake 35-40 minutes or until done.
- The cake will be firm to the touch when done.
- Toothpick test will not work with this cake as there is pudding underneath cake layer!
- Let cake rest 15 minutes to cool.
- To serve,cut cake and put on plate and then spoon the pudding over the top of cake slice.
- Can be served warm or cold.
- If served warm, it's a warm chocolate sauce.
- If served cold, it's cake with chocolate pudding.
- Cover and refrigerate leftovers up to 7 days in refrigerator.
- Or wrap tightly and freeze up to 2 months.
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