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Brownie Pudding Cake

by

Yield: 10 to 12 servings

Is this a pudding or a cake? As the dessert bakes, the cake rises to the top, leaving a fudgy layer of pudding below. An easy, excellent dessert that everyone loves. Serve warm, topped with whipped cream or ice cream.

Ingredients:

  • 3 cups all-purpose white flour
  • 6 tablespoons unsweetened cocoa powder
  • 2 tablespoons baking powder
  • 2-1/4 cups white sugar
  • 1-1/2 teaspoons salt
  • 1-1/2 cups milk
  • 6 tablespoons vegetable oil
  • 1 tablespoon vanilla extract
  • Topping:
  • 2-1/4 cups brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 5-1/4 cups boiling water

Instructions:

Preheat the oven to 350 degrees F. Butter a 9-inch by 13-inch baking pan.

Into a large mixing bowl, sift together the flour, 6 tablespoons cocoa, baking powder, sugar, and salt. Combine the milk, oil, and vanilla and add to the dry ingredients. Beat until smooth. Pour into the baking pan.

In a medium-size bowl, combine the brown sugar, 3/4 cup cocoa, and boiling water. Mix until smooth. Gently pour over the batter. Bake for 35 minutes. Serve warm.

Updated Thursday, May 23rd, 2002
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14 Responses to Brownie Pudding Cake

  1. Anonymous November 20, 2002 at 8:31 pm #

    What a warm, yummy recipe. You do need to cook it longer than 35 min. It took me about an hour.

  2. Linda J. Hall February 17, 2004 at 5:44 am #

    I tried it yesterday and it brings memories of what we made in high school in the early 1960′s.So easy too! A nice treat for company coming at the last moment.
    Linda

  3. Anonymous May 7, 2004 at 7:34 pm #

    This is just what I was looking for. It is a very large cake. My husband and grand children just love it. Will make a choice birthday for someone.

  4. Anonymous June 13, 2006 at 4:21 pm #

    I am sure this is an excellent dessert. However, the pudding never materialized and the cake/brownie floated in the pudding juice–too watery to thicken. Any ideas from the readers?

  5. gerry elliott November 27, 2006 at 4:56 pm #

    I felt it was a great recipe and it was very easy to do.

  6. Anonymous June 5, 2007 at 6:00 pm #

    My great grand-mere made this for us every trip to Quebec; it brought back many good memories. It is good to have measurements, she did the whole recipe by eye, a handful of this and a pinch of that.

  7. Anonymous June 6, 2007 at 6:27 pm #

    I followed the directions and took it out after 36 minutes…it was very runny in the middle. I should have continued baking it but, since the recipe recommended 35 I figured they knew what they were talking about…next time I will boil the water longer once it comes to a boil and bake it longer than 35 minutes. I will try it again but, make some changes.

  8. Anonymous June 10, 2007 at 5:02 pm #

    We followed the recipe exactly, and after 35 minutes the cake was an island on hot chocolate water. Put it back in the oven and baked until the top of the cake started to burn (an hour total). The pudding on the bottom slightly thickened but still was too watery. There must be a missing ingredient or missing instruction.

  9. Anonymous June 15, 2007 at 1:11 am #

    I followed this recipe to the letter. After 45 minutes, when it became apparent that 35 minutes was not enough, the cake began to burn. I still had a watery chocolate bottom that was not appealing. I had to throw it out which I really hate to do.

  10. Anonymous June 17, 2007 at 9:11 am #

    This is also called Hot Fudge Sundae Cake, served at Old Country Buffet. It is supposed to have a runny underneath, to serve over ice cream.

  11. Anonymous June 4, 2008 at 2:52 am #

    This is done when it still has a liquid in the bottom of the pan. This is like a chocolate sauce that you dip over the ice cream that is served with it. Sorry to hear that some of you ruined it by cooking too long. You missed a yummy dessert! One of my families’ faves!

  12. Anonymous June 10, 2008 at 10:37 am #

    We followed the recipe faithfully and ended up with hot chocolate water in the middle and threw the whole thing out. Wonder if there is a misprint in the amount of water added to make the pudding??

  13. Anonymous July 10, 2008 at 1:19 pm #

    I too had problems with the amount of cooking time. After an hour I had a watery mess that cooked over in my oven. The cake part never materialized and the pudding was hot chocolate water. Had to throw it all out. There has to be a step or something missing from the recipe.

  14. Anonymous October 8, 2008 at 2:34 pm #

    I haven’t made this recipe yet but noticed all the problems people were having. I looked up a similar recipe and much less water was used. I would try using slightly more water than the amount of flour used. Hope this works.

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