CHOCOLATE-PECAN PUDDING CAKES RECIPE
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
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.
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