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Chocolate Pudding Cake Recipe
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Unsweetened cocoa powder||1⁄2 Cup (8 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Breadcrumbs||1 1⁄2 Cup (24 tbs)|
|Chocolate sauce/Fudge sauce||1 Cup (16 tbs)|
Calories 958 Calories from Fat 398
% Daily Value*
Total Fat 45 g69%
Saturated Fat 16.4 g82.2%
Trans Fat 0 g
Cholesterol 226.3 mg
Sodium 577.8 mg24.1%
Total Carbohydrates 130 g43.4%
Dietary Fiber 12.1 g48.2%
Sugars 51.8 g
Protein 25 g50.9%
Vitamin A 25.4% Vitamin C 0.05%
Calcium 34.9% Iron 49.5%
*Based on a 2000 Calorie diet
1.In a slow cooker, place a trivet or metal rack.
2.Fill the cooker with 2 cups of water.
3.Take a 11/2 quart mold and grease it well.
4.In a bowl, sift flour, baking powder, salt and cocoa.
5.In a separate bowl, mix cream with sugar and butter or margarine.
6.Add one egg at a time to the cream mixture, alternating it with flour mix.
7.Keep adding milk in between and keep stirring.
8.Fill the molds with the prepared mixture and cover them with a foil.
9.Place the molds on the rack and cover the cooker.
10.Place the cooker on HIGH for 3-4 hrs.
11Serve the pudding cake warm or cold with chocolate or fudge sauce and cream topping.