Best Chocolate Pecan Pudding Cakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE-PECAN PUDDING CAKES



Chocolate-Pecan Pudding Cakes image

Scrumptious chocolate mounds topped with syrup and a dollop come from Cory Tower of Columbus, Nebraska. He writes, "I'm in my 30s and have been cooking since I was 7, with my parents and grandparents to thank for providing my early experience. My grandfather was a professional baker."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 cup all-purpose flour
2/3 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans
2/3 cup packed brown sugar
3/4 cup hot water
Whipped cream, optional

Steps:

  • In a large bowl, combine the flour, sugar, 3 tablespoons cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into dry ingredients just until combined. Stir in pecans. Spoon into six greased 6-oz. custard cups., Combine brown sugar and remaining cocoa; sprinkle over batter. Pour 2 tablespoons hot water over each cup. Place cups on a baking sheet. , Bake at 350° for 25-30 minutes or until toothpick inserted in cake portion comes out clean. Cool on wire racks for 15 minutes. Run a knife around the edge of each cup; invert onto dessert plates. Serve warm with whipped cream if desired.

Nutrition Facts : Calories 418 calories, Fat 16g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 329mg sodium, Carbohydrate 67g carbohydrate (47g sugars, Fiber 3g fiber), Protein 5g protein.

CHOCOLATE-PECAN PUDDING CAKES RECIPE



Chocolate-Pecan Pudding Cakes Recipe image

Scrumptious chocolate mounds topped with syrup and a dollop come from Cory Tower of Columbus, Nebraska. He writes, "I'm in my 30s and have been cooking since I was 7, with my parents and grandparents to thank for providing my early experience. My grandfather was a professional baker."

Provided by @MakeItYours

Number Of Ingredients 12

1 cup all-purpose flour
2/3 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans
2/3 cup packed brown sugar
3/4 cup hot water
Whipped cream, optional

Steps:

  • In a large bowl, combine the flour, sugar, 3 tablespoons cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into dry ingredients just until combined. Stir in pecans. Spoon into six greased 6-oz. custard cups.
  • Combine brown sugar and remaining cocoa; sprinkle over batter. Pour 2 tablespoons hot water over each cup. Place cups on a baking sheet.
  • Bake at 350° for 25-30 minutes or until toothpick inserted in cake portion comes out clean. Cool on wire racks for 15 minutes. Run a knife around the edge of each cup; invert onto dessert plates. Serve warm with whipped cream if desired.
  • Yield: 6 servings.
  • Editor's Note: This recipe does not use eggs.
  • Originally published as Chocolate-Pecan Pudding Cakes in Taste of Home
  • August/September 2007, p24
  • Nutritional Facts
  • serving (1 each) equals 418 calories, 16 g fat (6 g saturated fat), 23 mg cholesterol, 329 mg sodium, 67 g carbohydrate, 3 g fiber, 5 g protein.
  • Print
  • Add to Recipe Box

Related Topics