Happy moving weekend! Ok, I didn’t move. But with one roommate moving out and another one coming in to take her place, there’s been a lot of excitement and heavy lifting. Now that the dust has settled, we’re watching the Jinx and eating pudding cake.
My mom used to make chocolate pudding cake a lot, and now I know why. It’s so easy! You make a simple cake batter and put it in an 8 x 8 pan. Then you sprinkle on a mixture of cocoa powder, white sugar, and brown sugar. Then you pour on cold water, don’t mix, and throw it in the oven. Something magical happens: the cake rises to the top while the water and cocoa sugar mixture forms a pudding on the bottom. Delicious chocolate magic! Top with faux ice cream (doesn’t that make soy ice cream sound exotic?).
Chocolate Pudding Cake
Based on this recipe from the Kitchn
1 cup flour
3/4 cup white sugar
2 Tbsp cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 cup soy or almond milk
2 Tbsp unsalted margarine, melted
1 tsp vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup cocoa powder
1 cup cold water
Preheat the oven to 375. Mix flour, 3/4 cup sugar, 2 tablespoons cocoa powder, baking powder, and salt. Mix in the soymilk, margarine, and vanilla until just combined. Put the batter in a greased 8 x 8 inch baking pan.
Mix together the white sugar, brown sugar, and cocoa powder. Sprinkle over the batter but DO NOT combine. Pour the cold water over the dry topping. Again, DO NOT combine. Put the pan in the oven and bake for 35-40 minutes, until the top of the cake is dry to the touch. Let sit 10-15 minutes before serving. Take seconds.