Post by Loupy on Jun 28, 2013 21:35:43 GMT -7
Heather's Warm Chocolate Pudding Cake
From: Chef Tess Bakeresse @ cheftessbakeresse.blogspot.com/
Get someone adorable to help mix. I found this little boy in my living room and he seemed to be very anxious to spend some time with me in the kitchen. Hello my darling boy.
Ingredients:
1 c. cake flour
3/4 c sugar
2 Tbsp unsweetened cocoa powder
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 Tbsp cooking oil
1 tsp vanilla
1/2 c walnuts (optional)
3/4 c packed brown sugar
1/4 c unsweetened cocoa powder
1/2 c boiling water
Vanilla ice cream(optional)
Instructions:
1. Preheat oven to 350 degrees.
Grease an 8X8X2 inc pan.
In a bowl mix together the first 5 dry ingredients.
Stir in the milk, oil and vanilla.
2. Pour batter into prepared pan.
In a small bowl combine the 1/4 cocoa powder, brown sugar and boiling water.
Slowly pour mixture over batter.
This is the part that freaks me out every single time I make this pudding cake.
You don't mix the cocoa mixture in with the cake.
You pour it right into the pan and it sinks to the bottom...it is wild.
3. Bake for 40 minutes.
Transfer to a wire rack let cool.
Serve warm.
Spoon cake into bowl, spoon pudding over cake.
If desired top with vanilla ice cream.
Seriously...look at that pudding layer and tell me it isn't the most amazing thing ever!
Yup. Gooey chocolate pudding should be at the bottom of every pan of chocolate cake.
Sugar Free End note. I double the cocoa. I also use natural sugar-free sweetener called erythritol in my baking instead so I don't pass out from all the sugar. You can use a 9 grain flour in place of the regular cake flour. I usually do that too. You can also just replace the flour and leavening with my 9 grain all purpose baking mix.
From: Chef Tess Bakeresse @ cheftessbakeresse.blogspot.com/
Get someone adorable to help mix. I found this little boy in my living room and he seemed to be very anxious to spend some time with me in the kitchen. Hello my darling boy.
Ingredients:
1 c. cake flour
3/4 c sugar
2 Tbsp unsweetened cocoa powder
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 Tbsp cooking oil
1 tsp vanilla
1/2 c walnuts (optional)
3/4 c packed brown sugar
1/4 c unsweetened cocoa powder
1/2 c boiling water
Vanilla ice cream
Instructions:
1. Preheat oven to 350 degrees.
Grease an 8X8X2 inc pan.
In a bowl mix together the first 5 dry ingredients.
Stir in the milk, oil and vanilla.
2. Pour batter into prepared pan.
In a small bowl combine the 1/4 cocoa powder, brown sugar and boiling water.
Slowly pour mixture over batter.
This is the part that freaks me out every single time I make this pudding cake.
You don't mix the cocoa mixture in with the cake.
You pour it right into the pan and it sinks to the bottom...it is wild.
3. Bake for 40 minutes.
Transfer to a wire rack let cool.
Serve warm.
Spoon cake into bowl, spoon pudding over cake.
If desired top with vanilla ice cream.
Seriously...look at that pudding layer and tell me it isn't the most amazing thing ever!
Yup. Gooey chocolate pudding should be at the bottom of every pan of chocolate cake.
Sugar Free End note. I double the cocoa. I also use natural sugar-free sweetener called erythritol in my baking instead so I don't pass out from all the sugar. You can use a 9 grain flour in place of the regular cake flour. I usually do that too. You can also just replace the flour and leavening with my 9 grain all purpose baking mix.
