Chocolate Pudding Cake

Chocolate Pudding Cake

Chocolate Pudding Cake

When you are in the mood for a dessert that is gooey and chocolatey, but don’t want a whole lot left over ( to further tempt you), this recipe is the perfect answer.  It makes only four individual servings, so portion control is built right in.  This is cake that makes its own sauce.  The topping magically makes a fudge-y pudding on the bottom of the cake, and served with a scoop of  ice cream, whipped cream, or a toasted marshmallow, you just can’t go wrong!

Serve warm with ice cream.

Serve warm with ice cream.

Quick and easy to make, and deliciously fabulous to eat, these chocolate pudding-like cakes are a warm decadent finish to a winter menu.  This is comfort food at its best, an awesome dessert, whether served to family or guests, everyone will love it.

CHOCOLATE PUDDING CAKES

Yield:  4 servings

Ingredients:

Batter:IMG_6111

  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup baking cocoa
  • 1/4 cup almond flour ( or 1/4 cup almonds, finely chopped in a processor)
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract
  • 3 Tbsp. butter, melted
  • 1 large egg
  • 1/2 cup milk

Topping:IMG_6132

  • 1/2 cup sugar
  • 2 Tbsp. baking cocoa
  • pinch salt
  • 1 cup hot milk or hot water

Directions:

1.  Preheat the oven to 350*F.   Grease 4 ( 8 – 10 0z,) oven-safe mugs or ramekins.

2.  For the cake:  Mix together the flour, sugar, cocoa, almond flour, salt, and baking powder.

Mix together dry ingredients.

Mix together dry ingredients.

In a separate bowl, whisk together the vanilla, melted butter, egg, and milk.  Add to dry ingredients, and mix until all is moistened without over mixing.  Divide this batter among the 4 mugs or ramekins, using about 1/3 cup batter in each.

3.  For the topping:  Whisk together the sugar, cocoa, and salt.  Divide this mixture among the mugs or ramekins, using two heaping tablespoons for each.

Divide batter into ramekins and sprinkle on topping.

Divide batter into ramekins and sprinkle on topping.

4.  Top each dish with a 1/4 cup of the hot milk or water.  Place all on a baking sheet.

Pour warm milk over top.

Pour hot milk over top.

5.  Bake the cakes for 18 to 22 minutes.  The cake should be puffy, with some liquid bubbling up around the edges.

Serve warm with ice cream or whipped cream if desired.

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Warm, gooey, fudge-y.  What's not to love?

Warm, gooey, fudge-y. What’s not to love?

SOURCE:   King Arthur Flour

Cappuccino Bars

Cappuccino  Bars

Cappuccino Bars

If they look like cake and taste like cake, they must be cake, right?   Well, not necessarily!   The recipe calls them “bars”, so I will, too.  Although I must admit I expected them to be more chewy, like brownies.  Once I got past the unexpected texture of these cake/bars I really loved the flavor.  It was the promise of chocolate, coffee, and cinnamon all blended together that drew me to making them in the first place.

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The word cappuccino comes from the Italian “capuchin”, a monk who wore dark brown robes; since the color of coffee frothed with chocolate and cinnamon resembles the color of the monk’s robe, the drink became known as cappuccino.

Beside the flavor combination of this recipe, I liked the idea of using a cake mix as the basis for the recipe.  I see nothing wrong with using a good quality cake mix to get a jump start on a recipe if the end result is especially note-worthy.  I think this recipe meets that criteria.  I also liked baking them in a 13 x 9 ” pan,  –and I have one with a cover–so I could carry them easily to a picnic where everyone thought they were delicious.  Not exactly patriotic in color, I decorated the tops with “stars and stripes” sprinkles and a little flag to dress them up for the Memorial Day holiday.

CAPPUCCINO BARS

Yield:   about 28 bars,  more if you cut them smaller.IMG_4147

Ingredients:

  • 2 large eggs
  • 1/2 cup  (1 stick) butter, melted or vegetable oil
  • 1/2 cup each packed brown sugar and water
  • 1 Tablespoon each ground cinnamon and vanilla extract
  • 2 teaspoons instant coffee
  • 1/2 teaspoon ground nutmeg
  • 1 package (18.25 oz.) chocolate cake mix. ( I used Devil’s Food)

1.  Preheat oven to 350*F.  Grease and flour a 13 x 9 – inch baking pan.

2.  In a large mixing bowl combine all the ingredients except the cake mix.  Mis well to combine.  Stir in cake mix. and beat to incorporate well..  Batter will be thick.

3.  Spread into prepared pan and bake at 350* for 30 minutes or until a toothpick inserted in the center comes out clean.  Cool completely.

4.  Frost or decorate the top as desired.  A drizzle of melted white or dark chocolate is nice, or frost lightly with frosting of your choice.  My version is frosted with butter cream and decorated with sprinkles.

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These are not heavy, chewy bars, but instead are light and airy with a complex flavor that will have people asking, “what is that flavor?”

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SOURCE:   Baking at Home;  Bars, Cakes and Cookies

Better than Sex Cake

This cake was my other contribution to the dessert table at my granddaughter’s graduation party.  You may have seen it around, called “Better than Sex Cake”.  However, for a new high school graduate I thought it was more appropriate to name it Better Than Homework Cake.  No matter what name it gets,  I call it wonderful.  Everyone will want to know what makes it so moist and what IS that flavor I taste?

I got the recipe from all-recipes.com, where you can find many variations.  Since the graduate loves chocolate and so do I there had to be a chocolate something on that table.   S0 this is it:

BETTER THAN SEX/HOMEWORK CAKE

  • 1 boxed cake mix:  Devils Food
  • ingredients called for on the box:  eggs, vegetable  oil, water
  • 1/2 can condensed milk
  • 6 0z  (3/4 cup)  caramel topping
  • 1 bag chocolate-toffee chips such as Skor or Heath (or crush candy bars, if you can’t find the chips)
  • 8 0z container Cool Whip

Directions

1.  Preheat oven to 350 degrees.  Grease well a 13″ x 9″ baking pan.

2.  Prepare cake mix as directed on the box.  Bake in prepared pan as box suggests.  Remove from oven when it tests done with a toothpick.  Allow to cool about 5 minutes.

3.   With the handle of a wooden spoon poke holes all over the top of the cake, taking care not to go all the way to the bottom. (Alternately, you can cut lines all over the cake top, again do not go too deep to the bottom).

4.  While cake is finished baking and cooling, mix together the condensed milk and caramel topping in a glass measuring cup and heat in the microwave; it does not need to get real hot.   Stir well to combine.  After cake has slightly cooled, pour slowly over the cake letting it soak in.  Sprinkle with about half  the toffee chips.

5.  At serving time,  top the cake with the Cool Whip, sprinkle with more chocolate-toffee chips, and drizzle with caramel syrup.   This is one ooey, gooey, scrumptiousdessert—-to die for!

 

SOURCE:  all-recipes.com