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Brownie Pudding Cake

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Submitted by ivy

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

1 237
2 1E+1
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
¾ 177
CUP ML SUGAR
3 45
TABLESPOONS ML COCOA POWDER
¾ 177
CUP ML MILK
1 ½ 7.5
TEASPOONS ML VANILLA EXTRACT
2 3E+1
TABLESPOONS ML VEGETABLE SHORTENING
or margarine, melted
1 237
CUP ML NUTS
chopped
1 237
CUP ML BROWN SUGAR *
2 3E+1
TABLESPOONS ML COCOA POWDER
1 ¾ 414
CUPS ML WATER
hot

Directions

In mixing bowl, combine until smooth flour, baking powder, salt, sugar, 3 tablespoons cocoa, milk, vanilla, shortening or margarine.

Add nuts.

Pour into greased 8-inch square pan.

Combine brown sugar and 2 tablespoons cocoa; sprinkle over batter.

Pour hot water over all.

Bake at 350℉ (180℃) for 45 minutes.

Serve warm, topped with ice cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 371 42% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 216mg 9%
Total Carbohydrate 17g 17%
Dietary Fiber 4g 16%
Sugars g
Protein 16g
Vitamin A 1% Vitamin C 0%
Calcium 9% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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