Chocolate-Fudge Pudding Cake

Joyce Wall


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20 Min
1 Hr


1/2 c
whole wheat pastry flour
1/2 c
all purpose flour
1/3 c
1/4 c
unsweetened cocoa powder, sifted
1 1/2 tsp
baking powder
1/2 tsp
1 large
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


1Ingredient Note:
Whole-wheat pastry flour--the whole-grain equivalent of cake flour--adds fiber and a rich, nutty taste.
2Preheat 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).
3Bake 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

About this Recipe

Course/Dish: Cakes, Puddings
Main Ingredient: Flour
Regional Style: American