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chocolate-fudge pudding cake

Joyce_W2012 avatar
Recipe by
Joyce Wall
@Joyce_W2012
Middleburg, FL

This was pinched from cooking.com

yield 8 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For chocolate-fudge pudding cake

  • 1/2 c
    whole wheat pastry flour
  • 1/2 c
    all purpose flour
  • 1/3 c
    sugar
  • 1/4 c
    unsweetened cocoa powder, sifted
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1 lg
    egg
  • 1/2 c
    1% milk
  • 2 Tbsp
    canola oil
  • 2 tsp
    vanilla extract
  • 3/4 c
    semisweet chocolate chips, optional
  • 1 1/3 c
    hot brewed coffee
  • 2/3 c
    packed light brown sugar
  • 1/4 c
    chopped walnuts or pecans, toasted
  • confectioners sugar for dusting

How To Make chocolate-fudge pudding cake

  • 1
    Ingredient Note: Whole-wheat pastry flour--the whole-grain equivalent of cake flour--adds fiber and a rich, nutty taste.
  • 2
    Preheat oven to 350°F. Coat a 1 1/2- to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in chocolate chips, if using. Scrape the batter into the prepared baking dish. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath).
  • 3
    Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes. Let cool for at least 10 minutes. Dust with confectioners' sugar and serve hot or warm
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