Denver Pudding Recipes
DENVER PUDDING
This warm chocolate cake has a layer of creamy chocolate coffee pudding through out the whole cake. It's just so wonderful!
Provided by Nancy Allen
Categories Puddings
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Grease a 9x9 inch baking pan. Sift together in a medium bowl, 3/4 cup of sugar, flour, baking powder, salt and 3 Tablespoons of cocoa powder.
- 2. Melt butter and add to flour mixture. Stir in milk and vanilla extract blend well and pour into prepared pan.
- 3. Over the top without mixing, scatter 1 cup sugar that has been blended with four Tablespoons of cocoa powder. Pour the cold coffee over the top of the pudding. Bake 40 minutes.
- 4. Let stand to room temperature and serve cool, but not chilled. I like mine slightly warm with a little vanilla bean ice cream. This is delicious!
DENVER PUDDING RECIPE
Provided by spacy1
Number Of Ingredients 15
Steps:
- Pour chocolate mix into flour mix stir together Then add 12 Tbsp milk to help it blend Pour into sprayed square cake pan Top with topping Pour 1 ¼ cup cold coffee over top Bake at 350 for 40-45 min
CHOCOLATE PUDDING CAKE
A rich pool of fudge sauce works its way to the bottom of this decadent-tasting cake as it bakes. This dessert is best when served warm but is excellent even at room temperature.
Yield serves 24, 1 square per serving
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch metal baking pan with cooking spray. Set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Whisk in the milk, applesauce, and vanilla, blending thoroughly. Pour into the baking pan, spreading evenly.
- In a large bowl, whisk together the pudding ingredients until the brown sugar and cocoa powder are dissolved. Pour carefully over the batter. (The pudding layer will be thin and runny.)
- Bake for 35 to 40 minutes, or until the top is firm to the touch. (A toothpick inserted in the center of the cake won't be an accurate test for doneness.) Let the cake stand for 15 minutes before cutting. Serve the cake topped with the sauce, or pool the sauce on plates and top with the cake. Cover and refrigerate any leftovers for up to seven days, or wrap tightly and freeze for up to two months.
- (Per Serving)
- Calories: 160
- Total Fat: 0.5g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 100mg
- Carbohydrates: 37g
- Fiber: 1g
- Sugars: 27g
- Protein: 2g
- Dietary Exchanges
- 2 1/2 carbohydrate
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