A quick and easy, pantry friendly cake that’s excellent for beginners!
Recipe courtesy of Heckers & Ceresota
Chocolate Puddin’ Cake
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 8" square
- Difficulty Level Easy
Ingredients
- 1 c. Unbleached Flour
- 3⁄4 c. sugar
- 2 Tbsp. cocoa
- 2 tsp. baking powder
- 1⁄4 tsp. salt
- 1⁄2 c. water
- 2 Tbsp. margarine (melted)
- 1 c. chopped pecans
- 1 tsp. vanilla
- Finish layer:
- 1 c. brown sugar (firmly packed)
- 4 Tbsp. cocoa
- 11⁄2 c. hot water
Instructions
- Preheat oven to 350
- Grease and flour 8" square baking pan.
- Sift flower, sugar, cocoa, baking powder and salt together; add water and margarine; beat until smooth.
- Fold in nuts and vanilla.
- Spread out into prepared baking pan.
- Prepare second layer:
- Sift brown sugar and cocoa together and sprinkle over the enter batter.
- Pour hot water over entire surface and bake for about 45 minutes.
- Remove from oven, allow to cool in pan.
- Invert onto shallow baking pan.
- Serve with whipped cream or ice cream. If desired, sprinkle a few chopped nuts and top with a cherry.
- Servings : 8
- Course : Dessert
- Recipe Type : Cakes & Cupcakes
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