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Texas Tornado Pudding Cake

 

31

Yield

1

Cake

Prep

30

min

Cook

45

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

Cake
2 cups all-purpose flour
1 ½ cups sugar
2 tablespoons cocoa powder
1 ½ tablespoons baking powder
*
½ teaspoon salt
1 cup milk
½ cup margarine
melted
Topping
2 cups brown sugar
*
6 tablespoons cocoa powder
3 ¼ cups water
hot

Directions

Cake:

Mix flour, sugar, cocoa, baking powder, and salt together.

Add milk and margarine to dry ingredients.

Mix until smooth.

Pour into 9" baking pan.

Topping:

Mix sugar, cocoa, and water until sugar and cocoa dissolve. Pour over top of cake.

Bake in 325℉ (160℃). for approximately 45 minutes or until done.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 430g (15.2 oz)
Amount per Serving
Calories 77330% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 637mg 27%
Total Carbohydrate 44g 44%
Dietary Fiber 5g 20%
Sugars g
Protein 21g
Vitamin A 23% Vitamin C 0%
Calcium 11% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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