Texas Tornado Pudding Cake
Yield
1 CakePrep
30 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 473 | ml |
all-purpose flour
|
|
| 355 | ml |
sugar
|
|
| 3E+1 | ml |
cocoa powder
|
|
| 23 | ml |
baking powder
|
*
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 118 | ml |
margarine
melted |
|
| Topping | |||
| 473 | ml |
brown sugar
|
*
|
| 9E+1 | ml |
cocoa powder
|
|
| 769 | ml |
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.
