May is a busy month. Between a dozen birthdays (including both mine and Gabe’s), Mother’s Day, and the end of the semester, there’s a lot of celebrating to do. Which means a lot of cake-eating. (Bummer.)
I just returned from Minnesota for my little sister’s college graduation. It was a crazy fun weekend with family and friends, but now I’m laid up on the couch with a fever and sore throat, apparently reprising the sickness after my own graduation three years ago. So I’m eating chicken soup and strawberry popsicles and dreaming about chocolate pudding cake.
This recipe is near and dear to my heart. It comes from The Good Housekeeping Illustrated Children’s Cookbook and was one of the first things I learned to bake all by myself. Also, it’s one of the most delicious cakes ever: warm, gooey, and chocolatey. Perfect for both celebrations and sore throats…
Chocolate Pudding Cake
- 1 cup flour
- 3/4 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup cocoa powder, divided
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 2 tsp. vanilla extract
- 1 3/4 cups hot tap water
Preheat oven to 350° F. Spray an 8 x 8 pan with cooking spray and set aside.
In a large mixing bowl, stir together flour, sugar, baking powder, salt, and 1/2 cup of the cocoa powder. Pour the remaining 1/4 cup of cocoa powder and the brown sugar into a small mixing bowl and stir until combined.
Add the milk, melted butter, and vanilla extract to the flour mixture. With the wooden spoon, stir the batter until it is smooth and well combined.
Spoon the batter evenly into the baking pan. Sprinkle the cocoa powder mixture evenly on top. Slowly pour the hot water over the cocoa powder mixture.
Bake for 30 minutes. When the timer goes off, begin testing the cake for doneness. The top should look dry, not unbaked, and the edges should be bubbly. If not done, bake for 5 more minutes.
Source: Slightly adapted from The Good Housekeeping Illustrated Children’s Cookbook
Nutrition facts (per 1/9 cake): 230 calories, 6.5 g fat (4.0 sat), 48.2 g carbs, 2.8 g fiber, 3.3 g protein.