Double Chocolate Warm Pudding Cake

Double Chocolate Warm Pudding Cake
Makes:
9
servings
Prep Time:
10
minutes
Total Time:
30
minutes
based on 5 reviews
3

Dietary Considerations:

Low FatVegetarian
Guests will love this Double Chocolate Warm Pudding Cake featuring a combination of moist cake and chocolate sauce. Enjoy this one warm from the oven and topped with lowfat whipped topping or ice cream.

In this recipe:

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Ingredients:

  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 1/4 cups granulated sugar, divided
  • 3 tablespoons plus 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons water
  • Lowfat whipped topping or ice cream (optional)

Directions:

PREHEAT the oven to 350° F. Spray 8-inch-square baking pan or dish with nonstick cooking spray.

COMBINE flour, 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt in medium bowl. Add 1/2 cup evaporated milk, oil and vanilla extract; whisk until just blended. Spread batter into prepared baking pan.

COMBINE remaining 1/2 cup sugar and 1/4 cup cocoa in small bowl. Microwave remaining 1 cup evaporated milk and water in small, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute. Whisk sugar-cocoa mixture into milk mixture until blended. Gently pour over chocolate batter in pan.

BAKE for 20 to 25 minutes (25 to 30 minutes if using glass dish) or until cake layer forms on top and edges are bubbly. Let stand for 10 minutes. Spoon into serving dishes, spooning chocolate sauce over cake. Top with whipped topping.

TIP: • Individual servings can be reheated in microwave for 10 seconds.


Reviews:

Review This Recipe

HEAVEN

 Star(s)

hilaria guzman from san antonio

pure heaven what more can i say this recipe is one of my favorites you and everyone who tastes it will not be disapointed and i agree the milk is the key

Read More Reviews

Review This Recipe
  •  Star(s)

    yummy!

    Susan Davis from Painesville, OH

    This was SO good, and so easy. This chocolate lover will make it often.

  •  Star(s)

    Double Good!

    Vicki Ott from Edinburgh, IN

    We loved this recipe. We especially liked the smaller amount this makes, no leftovers to tempt you in the middle of the night!!

  •  Star(s)

    Easy Rich Pudding Cake

    S. Schroder from WAYZATA, MN

    I've had a standard pudding cake recipe that I've used for years, substituting milk for water in that recipe. But this recipe is far superior. I think it's the evaporated milk and oil. A good, rich cake but the pudding still bakes through. Yum.

  •  Star(s)

    HEAVEN

    hilaria guzman from san antonio

    pure heaven what more can i say this recipe is one of my favorites you and everyone who tastes it will not be disapointed and i agree the milk is the key

  •  Star(s)

    "Warm your heart" Pudding Cakes.

    nikki pals from Palatine, IL

    Wow these are a step above the pudding cakes I have made in the past. It has to be the milk that does it. The milk adds a richness to the cake that other recipes I have tried just don't come close to. This is a keeper for sure.

Nutrition Facts

Serving Size: 1/9 of recipe

Servings Per Recipe:

  • Calories: 220
  • Calories from Fat: 25
  • Total Fat: 3g (5% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 220mg (9% of DV)
  • Carbohydrates: 45g (15% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 32g
  • Protein: 5g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 15% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Double Chocolate Warm Pudding Cake

Ingredients

  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 1/4 cups granulated sugar, divided
  • 3 tablespoons plus 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons water
  • Lowfat whipped topping or ice cream (optional)

 

Directions

PREHEAT the oven to 350° F. Spray 8-inch-square baking pan or dish with nonstick cooking spray.

COMBINE flour, 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt in medium bowl. Add 1/2 cup evaporated milk, oil and vanilla extract; whisk until just blended. Spread batter into prepared baking pan.

COMBINE remaining 1/2 cup sugar and 1/4 cup cocoa in small bowl. Microwave remaining 1 cup evaporated milk and water in small, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute. Whisk sugar-cocoa mixture into milk mixture until blended. Gently pour over chocolate batter in pan.

BAKE for 20 to 25 minutes (25 to 30 minutes if using glass dish) or until cake layer forms on top and edges are bubbly. Let stand for 10 minutes. Spoon into serving dishes, spooning chocolate sauce over cake. Top with whipped topping.

TIP: • Individual servings can be reheated in microwave for 10 seconds.

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