SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print

| Page | 3x5 | 4x6 |

New BHG Cookbook

Select a size and use your browser's print button to print the page.

Brownie Pudding Cake

Makes: 6 to 8 servings
Serving size: 1/2cup

Prep 15 mins Cool 45 mins Bake 350° 40 mins

Ingredients

1 cup all-purpose flour
3/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons cooking oil
1 teaspoon vanilla
1/2 cup chopped walnuts
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water
Vanilla ice cream (optional)

Directions

1. Preheat oven to 350 degrees F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl stir together the flour, granulated sugar, the 2 tablespoons cocoa powder, the baking powder, and salt. Stir in the milk, oil, and vanilla. Stir in the walnuts.

2. Pour batter into prepared baking pan. In a small bowl stir together the brown sugar and the 1/4 cup cocoa powder. Stir in the boiling water. Slowly pour brown sugar mixture over batter.

3. Bake in the preheated oven for 40 minutes. Transfer to a wire rack and cool for 45 to 60 minutes. Serve warm. Spoon cake into dessert bowls; spoon pudding from the bottom of the pan over cake. If desired, serve with vanilla ice cream.

Nutrition Facts (Brownie Pudding Cake)

Servings Per Recipe 6,
cal. (kcal) 406,
Fat, total (g) 12,
chol. (mg) 2,
sat. fat (g) 2,
carb. (g) 74,
Monosaturated fat (g) 4,
Polyunsaturated fat (g) 6,
fiber (g) 3,
sugar (g) 53,
pro. (g) 5,
vit. A (IU) 49,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 52,
Cobalamin (Vit. B12) (�g) 0,
sodium (mg) 237,
Potassium (mg) 211,
calcium (mg) 182,
iron (mg) 2,
Starch () 2,
Other Carb () 3,
Fat () 2,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe