Chocolate Pudding Cake For 2

2
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"Since there are only two of us to feed now, I was looking to cut back on cooking on so much food. I found this dessert in a TOH "Country Cooking” cookbook, submitted by Helene Belanger of Denver Colorado. This is a very "light chocolate tasting" cake."

Original recipe yields 2 servings
OK
  • FOR CAKE
  • FOR TOPPING

Nutritional

  • Serving Size: 1 (173 g)
  • Calories 358.4
  • Total Fat - 1.5 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 2.5 mg
  • Sodium - 33 mg
  • Total Carbohydrate - 86.6 g
  • Dietary Fiber - 1.1 g
  • Sugars - 56.2 g
  • Protein - 1.2 g
  • Calcium - 249.4 mg
  • Iron - 0.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350ºF.

Step 2

In a small bowl, mix together baking mix, white sugar, and cocoa.

Step 3

Stir in milk and vanilla (batter will be stiff).

Step 4

Divide batter between two greased 8 to 10 ounce custard cups.

Step 5

For topping, combine brown sugar and cocoa in a separate bowl. Stir in boiling water and divide evenly over batter.

Step 6

Bake at 350ºF for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Step 7

If desired, top with ice cream and dust with extra baking cocoa.

Tips & Variations


No special items needed.

Mikekey

A very easy dessert that makes it own sauce on the bottom. And no leftovers to worry about!

review by:
(16 Feb 2017)