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Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 1 1/2 cups |
| salt: 1/4 tsp |
| unsweetened cocoa powder (sifted): 1/2 cup |
| baking powder: 4 tsp |
| 2% milk: 1 cup |
| sweetened applesauce: 1/2 cup |
| vanilla extract: 2 tsp |
| water: 2 cups (boiling) |
| light brown sugar (packed): 1 1/2 cups |
| unsweetened cocoa powder (sifted): 1/2 cup |
Chocolate Pudding Cake
Credit: Food.com
User rating:
-
Prep Time
8 min -
Cook Time
40 min -
Servings
24 serving(s)
Tags
- Preheat oven to 350°.
- Spray a 13x9x2-inch baking pan with Pam spray.
- Set aside.
- In large bowl mix together flour, sugar, cocoa, baking powder and salt.
- Mix in milk, applesauce and vanilla extract; blend thoroughly.
- Pour into pan and spread evenly.
- In large bowl, mix all the pudding ingredients until sugar and cocoa are dissolved.
- Pour carefully and slowly over cake batter.
- The pudding will be runny and the cake will look "messy", but this is normal.
- Bake 35-40 minutes or until done.
- The cake will be firm to the touch when done.
- Toothpick test will not work with this cake as there is pudding underneath cake layer!
- Let cake rest 15 minutes to cool.
- To serve,cut cake and put on plate and then spoon the pudding over the top of cake slice.
- Can be served warm or cold.
- If served warm, it's a warm chocolate sauce.
- If served cold, it's cake with chocolate pudding.
- Cover and refrigerate leftovers up to 7 days in refrigerator.
- Or wrap tightly and freeze up to 2 months.