Chocolate Pudding Cake

Chocolate Pudding Cake

Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.


  • Vegetable oil spray


  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fat-free milk
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract


  • 2 cups boiling water
  • 1 1/2 cups firmly packed light brown sugar
  • 1/2 cup unsweetened cocoa powder

Preheat oven to 350oF. Spray 13- by 9- by 2-inch baking pan with vegetable oil spray; set aside.

In large bowl, whisk together flour, sugar, cocoa, baking powder and salt.

Whisk in remaining cake ingredients, blending thoroughly.

Pour into baking pan, spreading evenly.

In large bowl, whisk together pudding ingredients until sugar and cocoa are dissolved.

Pour carefully over batter. (Pudding layer will be thin and runny.)

Bake 35 to 40 minutes, or until top is firm to touch. (Toothpick inserted in center of cake won’t be accurate test for doneness.)

Let cake rest 15 minutes before cutting.

To serve, slice cake and top with sauce, or pool sauce on plate and top with cake.

Cover and refrigerate leftovers up to 7 days or wrap tightly and freeze up to 2 months.

Nutrition Analysis (per serving): Calories 152, Total Fat 1.0 g (Saturated 0.0 g, Polyunsaturated 0.0 g, Monounsaturated 0.0 g), Cholesterol 0 mg, Sodium 94 mg, Carbohydrates 37 g, Fiber 2 g, Protein 2 g

This recipe is reprinted with permission from the “American Heart Association Meals in Minutes Cookbook,” Copyright (c) 2002 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.


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