Chocolate Pudding Cake II

Chocolate Pudding Cake II


"It makes its own sauce! Delicious and easy, and made in the same pan it bakes in."

Ingredients {{adjustedServings}} servings 171 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F ( 175 degrees C).
  2. In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
  3. Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
  4. Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.
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Reviews 186

  1. 219 Ratings


I've been making this recipe for years. The only thing is that it says to bake for 40 minutes. I live in Colorado and it only takes 30 minutes, just something to keep in mind for your elevation. It will scorch here in 40 min. Someone said the cake had too much of a flour taste. Not true if you follow the directions and remember what elevation you're at. Take it from me, this is an awesome recipe. A friend said it wasn't sweet enough. It calls for unsweetened cocoa and that's what you get. It's also a flavor my family likes. If you want it sweeter then use a sweet cocoa. Whatever kind of cocoa you put into this recipe is the kind of flavor you will get. It just makes sense. It will be good whatever you use. Just remember to use the exact measurement of ingredients it calls for, you can't go wrong. So, I'm thanking you for this recipe! It's awesome and just asking others to remember where you live and what ingredients work for your elevation. I sign off as old hand at baking and trying to give sound advice.

Betsy Ann

Yummmmmmmmmmm... this was delicious! I just finished a piece, and this "cake" turned out to be exactly what I wanted it to be: light but still chocolatey, gooey, and so delicious! It's not like a full-fat dessert thats extremely rich and heavy. My alterations: upped the cocoa to 1/3 cup, little extra vanilla for flavor, a hand-full of chocolate chips, and used hot milk instead of water. Make and enjoy!!


Oh my gosh!! Chocolate heaven!! I NEVER double a recipe the first time I make it, but I'm glad I did this time. It would have all been gone in minutes. I didn't have a 9" square pan, so I doubled it. It was a nice fit into a 13x9. Just the right sweetness. I served it with whipped topping. It looked as good as it tasted. Thanks for sharing this.