Tuesday, March 15, 2011

Chocolate Pudding Cake

hot out of the oven
I grew up eating chocolate pudding cake.  I would always beg my grandmother to make it for me. She must have agreed because it is simple to prepare, Grandma does not like to be in the kitchen! Her recipe calls for store-bought prepackaged ingredients: just pour chocolate pudding in baking dish and top with box of devil's food cake crumbled with butter.  Her chocolate pudding cake recipe was the first one in my personal collection and I used to make it when I had nostalgic cravings.  This recipe is from www.bakersbites.com and was exactly what I was looking for: no eggs and and I can ensure both quality of ingredients and allergy-safe ingredients.  I am happy to have this recipe in my collection, and I will save it for special occasions and when I really need to eat it. I will also save it for after introducing chocolate to my toddler. You will enjoy reading the description of the website's original recipe plus valuable facts and information about how to bake without eggs. 

Next time I make this, I will change things up a bit.  Coconut milk and some shredded coconut instead of half the amount of sugar.  I also wonder how the taste and texture would turn out with some pureed avocado or sweet potato/pumpkin.  And if I used some maple syrup instead of sugar? Would some barley flour be a nice change?

What you need:
3/4 cup all purpose flour
2/3 cup sugar (I use Wholesome Sweetener's, I have used as little as 6 tablespoons)
1/2 cup cocoa powder, divided (check out www.vermontnutfree.com/)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk (I used skim milk since that was what I had in the fridge)
3 tbsp canola oil
2/3 cup brown sugar (I use Wholesome Sweetener's)
1/4 cup mini-chocolate chips (Enjoylife chocolate chips are perfect!)
1 tsp alcohol-free vanilla extract
1 1/4 cups hot water

What to do:
Preheat oven to 350 degrees

Combine flour, sugar, 1/4 cup cocoa, baking powder and salt in an 8 inch square baking pan and stir with a fork to combine. Mix in milk and oil until batter is uniform.

Sprinkle brown sugar, 1/4 cup cocoa and chocolate chips evenly over batter. Add vanilla to the hot water and pour over everything. Do not mix.

Place pan in oven and bake for 30-35 minutes, until surface of the cake looks dry. The pudding will be bubbling around the edges. Allow to cool for a few minutes before serving. You can reheat before serving if you want to serve warm.
dig in, and remember to


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