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Ginger-Chocolate Pudding Cake

Ginger-Chocolate Pudding Cake

Nutrition Facts
Ginger-Chocolate Pudding Cake
  • Makes: 8 servings
  • Prep: 20 mins
  • Bake: 25 mins at 350°F
  • Cool: 10 mins
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Ingredients

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  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup packed dark-brown sugar
  • 1 1/2 cups boiling water
  • Whipped cream (optional)
  • Candied ginger, chopped (optional)

Directions

  1. Heat oven to 350 degrees F. Grease 9-inch round or 5-1/2-cup oval baking pan.
  2. Combine flour, 3/4 cup granulated sugar, 1/4 cup cocoa powder, baking powder, baking soda, ginger and salt in medium-size bowl. Stir in milk, oil and vanilla to form thick batter. Spread in prepared pan in even layer.
  3. Sprinkle remaining granulated sugar, cocoa powder and the brown sugar over batter in pan. Pour boiling water over top.
  4. Bake in 350 degrees F oven 25 minutes, until set around sides and top is loose and slightly bubbly. Cool in pan on rack at least 10 minutes. Serve warm or at room temperature with whipped cream and candied ginger, if desired.