Upside Down Chocolate Pudding
Prep Time
15m - 20m
Bake Time
40m - 45m
Yields
8-10 servingsAbout this Recipe
Part brownie, part pudding and part spoon cake, this vintage recipe for Upside Down Chocolate Pudding is for anyone who loves ooey gooey chocolatey desserts. Serve warm and spoon any additional sauce over the top. A dollop of Crème Chantilly or vanilla ice cream makes it even more decadent.
Upside Down Chocolate Pudding
Prep Time
15m - 20mBake Time
40m - 45mYields
8-10 servingsAbout this Recipe
Part brownie, part pudding and part spoon cake, this vintage recipe for Upside Down Chocolate Pudding is for anyone who loves ooey gooey chocolatey desserts. Serve warm and spoon any additional sauce over the top. A dollop of Crème Chantilly or vanilla ice cream makes it even more decadent.
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Ingredients
- 1 cup all-purpose flour*
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 3 tablespoons cocoa
- 1 teaspoon vanilla
- 1/2 cup milk
- 2 tablespoons vegetable oil
- 1/2 cup chopped nuts
- 1 1/4 cups Imperial Sugar Dark Brown Sugar
- 1/4 cup cocoa
- 2 cups hot water
- Optional Crème Chantilly
- Optional Homemade Vanilla Ice Cream
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Spray an 8×8-inch pan with nonstick spray or coat with butter. Set aside.
- Combine flour, baking powder, salt, granulated sugar, and 3 tablespoons cocoa and whisk until mixed.
- In a separate bowl, add vanilla to milk and stir. Combine milk mixture, vegetable oil, and nuts to dry ingredients. Stir until well blended.
- Pour into prepared pan. Mix brown sugar with 1/4 cup cocoa and sprinkle over batter. Pour hot water over entire surface.
- Bake for 40-45 minutes. Spoon out while warm and drizzle extra sauce over the top. Top with Creme Chantilly or homemade vanilla ice cream.
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Upside Down Chocolate Pudding
Prep Time
15m - 20mBake Time
40m - 45mYields
8-10 servingsAbout this Recipe
Part brownie, part pudding and part spoon cake, this vintage recipe for Upside Down Chocolate Pudding is for anyone who loves ooey gooey chocolatey desserts. Serve warm and spoon any additional sauce over the top. A dollop of Crème Chantilly or vanilla ice cream makes it even more decadent.
Ingredients
- 1 cup all-purpose flour*
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 3 tablespoons cocoa
- 1 teaspoon vanilla
- 1/2 cup milk
- 2 tablespoons vegetable oil
- 1/2 cup chopped nuts
- 1 1/4 cups Imperial Sugar Dark Brown Sugar
- 1/4 cup cocoa
- 2 cups hot water
- Optional Crème Chantilly
- Optional Homemade Vanilla Ice Cream
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Spray an 8×8-inch pan with nonstick spray or coat with butter. Set aside.
- Combine flour, baking powder, salt, granulated sugar, and 3 tablespoons cocoa and whisk until mixed.
- In a separate bowl, add vanilla to milk and stir. Combine milk mixture, vegetable oil, and nuts to dry ingredients. Stir until well blended.
- Pour into prepared pan. Mix brown sugar with 1/4 cup cocoa and sprinkle over batter. Pour hot water over entire surface.
- Bake for 40-45 minutes. Spoon out while warm and drizzle extra sauce over the top. Top with Creme Chantilly or homemade vanilla ice cream.
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