Chocolate Fudge Pudding Cake

Name: Chocolate Fudge Pudding Cake
Yield: 8
Cuisine: Fusion
Ingredients: flour; sugar; cocoa powder; baking powder; salt; eggs; milk; butter, unsalted; vanilla extract; chocolate chips (semi-sweet); coffee; brown sugar, light; walnuts

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.

YIELD

8 servings

PREP

15 min

COOK

35 min

READY

56 min

Ingredients

CUP ALL-PURPOSE FLOUR

⅓

CUP SUGAR

CUP COCOA POWDER
unsweetened, sifted

1 ½

TEASPOONS BAKING POWDER

TEASPOON SALT

LARGE EGGS

CUP MILK

TABLESPOONS BUTTER, UNSALTED

TEASPOONS VANILLA EXTRACT

CUP CHOCOLATE CHIPS (SEMI-SWEET) *

1 ⅓

CUPS COFFEE
hot brewed

CUP BROWN SUGAR, LIGHT *

CUP WALNUTS
chopped, or pecans, toasted

Directions

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.