This morning The Southern Lady Cooks informed me that it was International Chocolate Day, and she posted this recipe for Chocolate Pudding Cake. It looked really gooey and delicious so I checked out the recipe. Low in fat. No eggs? Ah, but it has lots of sugar … I could probably cut some of the sugar, and replace some of that flour with whole wheat flour and it would be a little bit healthier, right?
As I read through the instructions, though, I got a little confused.
I read it again. Hmm. Really? That’s how you make it? Well, ok, I thought, I’ll give it a shot. But I have to take pictures so if this turned out I could show you … and to my utter amazement, it did!
Magical Mystical Chocolate Pudding Cake
First, find a casserole or baking dish to make this in. She uses a 7.5 x 11 inch rectangular dish, but said a 2-quart casserole dish would do just as well. Well, I’m not sure which of my baking dishes is a 2-quart size (I know I should really know these things!), but I figured this one would do. (In hindsight, I think I could have used the smaller one … oh well!)
So right in my casserole pan, I measured:
- 2 tablespoons butter or margarine, softened
- 2/3 cup sugar
- 6 tablespoons cocoa
- 1 teaspoon salt
- 3/4 cup flour
- 3/4 cup white whole wheat flour
- 2 teaspoons baking powder
I mixed those together well.
Then I mixed in 2/3 cup of low-fat milk and a teaspoon or so of vanilla. It made this thick dough that I had to sort of pat down to cover the bottom of my casserole dish.
Now in a separate bowl I measured 5 tablespoons cocoa and 3/4 cup brown sugar:
I mixed those 2 things together and sprinkled it over that thick batter stuff in the casserole dish:
Okay, now here comes the really strange part. Pour 1 1/2 c. of boiling water over top of everything in the casserole dish.
Now put it straight in the oven. Just put it in the oven just like that. With the water on top. Really.
At this point I was really wondering is this really going to work? Boiling water on top? I put it in the oven and hoped for the best.
Bake at 350 degrees F. for 35 minutes. It came out of the oven looking like this:
Is that magical or what?
15 comments
NOW THAT IS ONE DELICIOUS MAGIC TRICK MY FRIEND!!!!!!!!!
my mother has made this for 50plus years! Really fun if you make it in individual ramikins
Oh my, yes please! That looks positively magical!
Amazing!!! I gotta try this out! I’d be skeptical too pouring the water without mixing it in. Looks gooey-ly yummy! Great step by step btw.
Yours looks better than mine! We just love this recipe but when I make it I get up in the night to eat it. lol. I just can’t leave it alone. It’s so easy to make, too! I’m happy you are enjoying this recipe.
This is a yummy dessert (we call it Chocolate Cobbler), but last time I made it my hubby ate almost the whole thing by himself, with ice cream on top! Needless to say, he gained a little weight, so I haven’t made it in a couple months! LOL
Ooo, magic AND chocolate? Yes please!
Yum!! Magical, Mystical Chocolate Pudding Cake — what’s not to like? 🙂
yummy!!!!
My son would flip for this. He might not sleep for 3 days, but he’d love it. Lol Thanks for sharing at Church Supper. Have a great week.
i have all the ingredients!…i am restocking my pantry/baking after a 2 year journey! Will be making this thursday.
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I can’t believe I missed this on Friday, probably a good thing or I would have been running out in the middle of the night to find a store open! Yum! I will be making this and I love the use of the wheat flour, I love when I can call dessert healthy <3
Pinned!
That looks ooey, gooey and deeelicious!!
I have a recipe for a date and walnut pudding cake that is made the same way, with boiling water on top and it is one of my all time favorite desserts..can’t wait to give it your recipe a go