Chocolate Pudding Cake from Our Community Table

Recently, I wanted to make cookies. I took out my recipe binder to look over my favorite recipes. Usually, I would choose one based on my mood or if I hadn’t made a certain recipe in ages. But not this time.

My main priority was the number of eggs in the recipe. Eggs are so expensive these days! (I can’t even think about Pesach/Passover when I usually purchase double-digit dozens of eggs to use during a single week.) But when I looked, I found I had some good cake recipes that do not contain eggs.

Chocolate Pudding Cake is truly a family favorite. I’ve been making it for years and can’t even recall where I found this recipe. Also, I have no idea how it works. Scientifically, something amazing happens when this cake is baked. The result is a cake with a layer of pudding on the bottom. If you invert the pieces when you put them on plates, you end up with a pudding-like “frosting” on each piece.

It is important to use a true 8” pan for this recipe. A disposable aluminum square pan is much smaller than 8” and will not be large enough for the recipe. For those of you who prefer disposables, sorry. Use a real baking pan. It really isn’t hard to clean afterwards, and it’s well worth the flavors of this delicious cake.

One more thing: follow the directions! They may seem odd, but they are correct. You will have a stiff batter to spread into the greased (true 8”) pan. Then you will sprinkle the sugar and cocoa mixture on top without mixing it into the batter. Then you will pour boiling water on top without mixing it into the batter. Trust me, it works.

Deena Abraham
Community Contributor

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Chocolate Pudding Cake

Courtesy of Deena Abraham

INGREDIENTS

• 1 c. flour

• 1 ⅓ c. sugar, divided use

• 6 Tbsp. cocoa, divided use

• 2 tsp. baking powder

• ¼ tsp. cinnamon

• ½ tsp. instant coffee granules

• ¼ tsp. salt

• ½ c. pareve milk

• ¼ c. oil

• 1 tsp. vanilla

• 1 c. boiling water

DIRECTIONS

1. Mix the flour, 2/3 of a cup of sugar, four tablespoons of cocoa, baking powder, cinnamon, coffee granules, and salt together.

2. Stir in the pareve milk, oil, and vanilla. The batter will be stiff.

3. Spoon the batter into a greased true 8” pan.

4. Combine the remaining sugar and cocoa and sprinkle evenly over the top of the batter. Do not mix it into the batter.

5. Pour boiling water on top of the cake. Do not stir!

6. Bake at 350º for 35 minutes.