Thursday, August 26, 2010

Chocolate Pudding Cake - No Eggs

*************Updated 10/24/10 Photos Added***********
It would make me seem very smart to say that I thought of making this recipe because of the current egg scare, but it wasn't until after I MADE the cake that I realized, "Hey, there are no eggs in this cake, cool!" This is an old fashioned style pudding cake, you can't cut it, you have to spoon it out. It has a wonderful chocolate cake on top and chocolate pudding on the bottom. It's real fudgy so I suggest you serve it with vanilla ice cream. When you eat leftovers, if there are any, heat each serving in the microwave. I was planning to make fruit crisp for my family, but suddenly I got a craving for this. It's a good recipe to answer chocolate cravings as it uses standard pantry items. This recipe is from The Pampered Chef Delightful Desserts.


Chocolate Pudding Cake

1 1/4 cups all-purpose flour
3/4 cups granulated sugar
3/4 cups granulated sugar (that's 1 1/2 cups total)
1/4 cup unsweetened cocoa powder
1/4 cup unsweetened cocoa powder (that's 1/2 cup total)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3 tablespoons butter, melted
1/2 teaspoon vanilla
1 teaspoon vanilla (that's 1 1/2 teaspoons total)
1 cup semi-sweet chocolate morsels
1 3/4 cups boiling water
1 tablespoon powdered sugar (optional decoration)

NOTE: Sugar, Vanilla, & Cocoa powder are used in 2 different mixtures. I have listed these measurements separately to help you remember.
1) Preheat oven to 350 degrees F. Combine flour 3/4 cup of granulated sugar, 1/2 cup for cocoa powder, baking powder and salt in a medium/large mixing bowl. Add milk, melted butter and 1/2 teaspoon of vanilla; stir until smooth. Stir in chocolate morsels. Spread evenly in a baking dish.
2) In a small mixing bowl, whisk together remaining 3/4 cup granulated sugar and 1/2 cup cocoa; gradually stir in boiling water and remaining 1 teaspoon vanilla ( I ALWAYS goof & put all the vanilla into the thick batter - if you make this mistake don't worry, it still tastes good.) Carefully pour mixture evenly over batter in baking dish.
3) Bake 30-35 minutes or until done - the toothpick test doesn't work with this cake because it's supposed to be pudding underneath. Don't worry this cake has no eggs so you don't have to worry about the eggs getting cooked enough. Sprinkle with a dusting of powdered sugar & spoon into dessert dishes with vanilla ice cream.

This would probably also be good with some berries, I'm allergic so I can't test that theory but if you do, let me know.


Aundria B. said...

O! M! Yummers!! Talk about a choc-o-holics dream come true - wow!

Sheila Bennett said...

This looks like a really good cake. And I really like that it uses normal 'have on hand' ingredients so you could whip it up anytime without making a special trip to the store.

scrapchick said...

Oh looks yum!

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