Chocolate Pudding Cake
Posted by Malt-O-Meal on December 3rd 2008 in Desserts
Makes 16 servings
This easy cake forms a rich, chocolatey pudding layer at the bottom as it bakes. Clean-up is simple, because most of the mixing is done right in the pan! If you can, make the cake a day before you serve it, to allow its fudgy flavor and texture to develop. Store it covered in the refrigerator, and serve it warm or at room temperature.
Ingredients
- 2/3 cups all-purpose flour
- 1/2 cup sugar
- 3 tbsp Chocolate Malt-O-Meal® cereal, uncooked
- 1/2 cup unsweetened cocoa powder, divided
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2/3 cup packed dark brown sugar
- 1/3 cup miniature semisweet chocolate chips
- 1 cup very hot water
- 1 tablespoon vanilla extract
Directions
- Preheat oven to 350°F.
- In an 8-inch square baking pan, stir together the flour, white sugar, cereal, 1/4 cup of the cocoa, the baking powder, and salt with a whisk or fork. Add the milk and oil; stir until smooth.
- Sprinkle the brown sugar, the remaining 1/4 cup of the cocoa, and the chocolate chips evenly over the batter.
- Stir together the hot water and vanilla, and pour it over the top of the batter.
- Bake until the top of the cake is dry and a thick, pudding-like layer has formed on the bottom, 35-40 minutes. Let cool at least 1 hour before serving (use a spoon).
