Brownie Pudding Cake

Serves: 6
Total Calories: 499


1 1/4 cups flour
3/4 cup sugar
5 tablespoons unsweetened cocoa
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1/3 cup nuts chopped
1 cup brown sugar packed
1 3/4 cups water boiling
Whipped cream or whipped topping (optional)


Preheat oven to 350°. Grease a shallow 2-quart baking dish.

In a large bowl, stir flour, sugar, 3 tablespoons of the cocoa powder, baking powder and salt until blended. Add milk, oil and vanilla, stirring until moistened. Stir in chips and nuts. Spread evenly in baking dish.

In a small bowl, stir brown sugar and remaining 2 tablespoons cocoa powder until blended. Sprinkle evenly over batter in dish. Evenly pour boiling water over the top (do not stir).

Bake for 35 to 40 minutes or until top of cake is set and sauce is very bubbly and looks thickened. Let stand about 20 minutes before serving.

To serve, spoon warm cake and sauce into dessert dishes. Top with a spoonful of whipped cream or topping.

To Make German Chocolate Pudding Cake: Substitute milk chocolate chips for semisweet chips, use 1/2 cup pecans for nuts, and stir 1/2 cup coconut in with the chips and nuts.

Nutritional Facts:

Serves: 6
Total Calories: 499
Calories from Fat: 133

This Brownie Pudding Cake recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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