Rating: 5 stars
3 Ratings
  • 5 star values: 3
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  • 1 star values: 0
  • 3 Ratings

Rich chocolate flavor runs through this Brownie Pudding Cake. Serve it with ice cream, whipped cream, or thawed raspberries in juice.

Source: Better Homes and Gardens


Recipe Summary

15 mins
30 mins
2 hrs
2 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray; set aside.

  • For batter, in a medium bowl stir together the brownie mix, melted butter, eggs, and the 1/4 cup water until batter is nearly smooth. Spread brownie batter evenly in the bottom of the prepared cooker.

  • In another bowl combine the sugar and cocoa powder. Gradually stir the boiling water into the sugar-cocoa mixture. Pour evenly over batter in cooker.

  • Cover and cook on high-heat setting for 2 hours (center may appear moist but will set up upon standing). Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 45 minutes to cool slightly before serving.

  • To serve, spoon warm cake into dessert dishes; spoon pudding over cake. If desired, top with a scoop of ice cream. Makes 8 servings.

Nutrition Facts

534 calories; fat 25g; cholesterol 86mg; saturated fat 10g; carbohydrates 76g; mono fat 11g; poly fat 5g; sugars 17g; protein 6g; vitamin a 534.5IU; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 2.2mg; vitamin b6 0.1mg; folate 32.3mcg; vitamin b12 0.1mcg; sodium 355mg; potassium 173mg; calcium 111.1mg; iron 2.7mg.