Ingredients for Almond Chocolate Pudding Cake
- nonstick cooking spray (for greasing pan)
- 1 1/3 cups granulated sugar
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 1 cup milk (low-fat or whole)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1 cup boiling water
- flour (for greasing the pan)
- butter (optional, for greasing the pan)
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How to Make Almond Chocolate Pudding Cake
- Preheat oven to 350°F (175°C). Position rack in the center.
- Grease and flour an 8x8 inch baking pan.
- In a large bowl, whisk together 1 1/3 cups all-purpose flour, 2/3 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon salt.
- Add 1/2 cup vegetable oil, 1 cup milk, 1 teaspoon almond extract, and 1 teaspoon vanilla extract. Whisk until just combined. The batter will be thick.
- Pour batter into the prepared pan and spread evenly.
- In a small bowl, combine 2/3 cup granulated sugar and 1/4 cup unsweetened cocoa powder.
- Sprinkle the cocoa mixture evenly over the batter.
- Carefully pour 1 cup of boiling water evenly over the top. Do not stir!
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (it will not be completely clean). The top should be crisp and crackled.
- Let cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
136g
Fat
6g
Carbs
15g
