Chocolate pudding cakes

Yield: 6 Servings

Measure Ingredient
1 cup All-purpose flour
⅔ cup Sugar
3 tablespoons Unsweetened cocoa powder
2 teaspoons Baking powder
2 teaspoons Salt
¼ cup Butter; melted
1 teaspoon Vanilla extract
½ cup Pecans; chopped OPTIONAL
⅔ cup Brown sugar; packed
3 tablespoons Unsweetened cocoa powder
12 tablespoons Warm water
Whipped cream
Fresh raspberries




Preheat the oven to 350 degrees. Greaase six 6-oz custard cups. To prepare the cakes, in a medium bowl, mix together the flour sugar, cocoa powder, baking powder and salt. In a small bowl, mix together the milk, melted butter and vanilla. Stir into the flour mixture. Fold in the nuts. Spoon batter into the prepared custard cups, dividing evenly. Place the cups on a baking sheet. To prepare topping, in a small bowl, mix together the brown sugar and cocoa powder. Sprinkle each cup of batter with some topping, then sprinkle each cup with 2 tablespoons of the warm water. Bake until a toothpick inserted in the center comes out clean, 25 - 30 minutes. Cool the cakes in the cups for about 20 minutes. Loosen sides of the cakes and invert onto serving dishes. Garnish with whipped cream and raspberries.

NOTES : Sprinkling each batter filled cup with 2 tablespoons of the warm water before baking dissolves the topping so it melts into the cakes, creating an extra moist result. Posted to TNT - Prodigy's Recipe Exchange Newsletter by UCJU31A@... ( M BROOMER) on Nov 13, 1997

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