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Chocolate Fudge Pudding Cake

Chocolate Fudge Pudding Cake Chocolate Fudge Pudding Cake

Have been making this chocolate fudge pudding cake for years, so chocolaty, and it never disappoints us. Fudge and pudding like texture well satisfies the sweet tooth.













Trans-fat Free


1 cup all-purpose flour
cup sugar
¼ cup cocoa powder
unsweetened, sifted
1 ½ teaspoons baking powder
½ teaspoon salt
1 large eggs
½ cup milk
2 tablespoons butter, unsalted
2 teaspoons vanilla extract
½ cup chocolate chips (semi-sweet)
1 ⅓ cups coffee
hot brewed
½ cup brown sugar, light
¼ cup walnuts
chopped, or pecans, toasted


Preheat oven to 350℉ (180℃) F. Coat a 1½- to 2-quart baking dish with cooking spray.

Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl.

Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in chocolate chips, if using. Scrape the batter into the prepared baking dish.

Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts.

(It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.)

Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes.

Let cool for at least 10 minutes. Dust with confectioners' sugar and serve hot or warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 16436% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 165mg 7%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 6%
Sugars g
Protein 9g
Vitamin A 3% Vitamin C 0%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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