Chocolaty Pudding Cake
Yield
servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
unbleached all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
cocoa powder
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | cup |
soy milk
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
walnuts
chopped |
|
| 1 ¼ | cups |
water
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
unbleached all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
cocoa powder
|
|
| 1E+1 | ml |
baking powder
|
|
| 118 | ml |
soy milk
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
walnuts
chopped |
|
| 296 | ml |
water
hot |
|
Directions
Preheat the oven to 350℉ (180℃).
Lightly oil a 9-inch square baking pan.
In a large bowl, mix the flour, ½ cup of the sugar, ¼ cup of the cocoa, and the baking powder.
Stir in the soy milk and add the walnuts.
Spread the cake mixture in the baking pan and sprinkle with remaining ½ cup of sugar and ¼ cup of cocoa.
Pour the hot water over the entire cake batter.
Bake for 35 to 40 minutes, or until the cake is set and the chocolate sauce is bubbly.
