CHOCOLATE-HAZELNUT PUDDING CAKE

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



Chocolate-Hazelnut Pudding Cake image

Fans of ultra-moist cakes will flip over this dessert, flavored with chocolate and hints of hazelnut liqueur.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 9

Number Of Ingredients 14

1 cup all-purpose flour
3/4 cup granulated sugar
1/3 cup (2 oz) hazelnuts (filberts), ground
2 tablespoons unsweetened baking cocoa
2 teaspoons baking powder
1/2 cup milk
1/4 cup hazelnut-flavored liqueur or coffee syrup
2 tablespoons vegetable oil
1 cup packed brown sugar
1/4 cup unsweetened baking cocoa
1 3/4 cups boiling water
3/4 cup whipping cream
1 tablespoon powdered sugar
1 tablespoon hazelnut-flavored liqueur

Steps:

  • Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with cooking spray or shortening. In medium bowl, stir together flour, granulated sugar, hazelnuts, 2 tablespoons cocoa and the baking powder. Stir in milk, 1/4 cup liqueur and the oil. Spread batter in pan.
  • Sprinkle batter with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
  • Bake 40 to 45 minutes or until center is set. Cool 20 minutes before serving.
  • Meanwhile, in chilled small bowl, beat cream ingredients with electric mixer on high speed until stiff peaks form.
  • To serve, spoon warm pudding cake into individual dessert bowls; spoon pudding over cake. Top with whipped cream.

Nutrition Facts : Calories 350, Carbohydrate 60 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 47 g, TransFat 0 g

There are no comments yet!