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Chocolate Pudding Cake

chef.tim.lee's picture
Ingredients
  Flour 2 Cup (32 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Baking powder 2 Teaspoon
  Eggs 4
  Salt 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Cocoa powder 1⁄2 Cup (8 tbs)
  Fresh bread crumbs 1 1⁄2 Cup (24 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Chocolate sauce/Fudge sauce 1⁄2 Cup (8 tbs)
Directions

Grease 1 1/2-qt.mold or baking dish.
Sift flour, baking powder, salt, and cocoa.
In large mixing bowl, cream butter and sugar; add eggs, one at a time, alternately with half the flour mixture.
Beat well after each addition.
Add milk alternately with remaining flour.
Stir in bread crumbs.
Pour into greased mold; cover with foil; tie.
Place rack in slow-cooking pot.
Add 2 cups hot water.
Place mold with cake mixture on rack in pot.
Cook, covered, on high for 3 to 4 hours.
Serve warm or cold.
To serve, slice cake and spoon chocolate or fudge topping over; top with whipped cream, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Slow Cooked
Dish: 
Cake
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Preparation Time: 
30 Minutes
Servings: 
6

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