Quantcast

Brownie Pudding Cake

3.25 avg. rating (65% score) - 24 votes

Brownie Pudding Cake

Is this a pudding or a cake? As the dessert bakes, the cake rises to the top, leaving a fudgy layer of pudding below. An easy, excellent dessert that everyone loves. Serve warm, topped with whipped cream or ice cream.

This recipe originally appeared in Yankee Magazine’s Church Suppers and Potluck Dinners Cookbook (1996).

Yield: 10 to 12 servings

For the Cake

Ingredients

  • 3 cups all-purpose white flour
  • 6 tablespoons unsweetened cocoa powder
  • 2 tablespoons baking powder
  • 2-1/4 cups white sugar
  • 1-1/2 teaspoons salt
  • 1-1/2 cups milk
  • 6 tablespoons vegetable oil
  • 1 tablespoon vanilla extract

Instructions

Preheat the oven to 350 degrees F. Butter a 9-inch by 13-inch baking pan.

Into a large mixing bowl, sift together the flour, 6 tablespoons cocoa, baking powder, sugar, and salt. Combine the milk, oil, and vanilla and add to the dry ingredients. Beat until smooth. Pour into the baking pan.

 

For the Topping

Ingredients

  • 2-1/4 cups brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 5-1/4 cups boiling water

Instructions

In a medium-size bowl, combine the brown sugar, 3/4 cup cocoa, and boiling water. Mix until smooth. Gently pour over the batter. Bake for 35 minutes. Serve warm.

For the Cake

Comments
  • Aimee

    Hi Jean. We’re sorry to hear the recipe didn’t turn out the way you hoped.

    Reply
  • My daughter begged me to make the devil cake grandma used to make. I thought I had found a recipe that would yield a cake she would love. This is a horrible recipe. I thought it had a lot of liquid as I put it in to bake, but assumed it would cook down and there would be lots of pudding! I wish I would have seen these reviews before making this and wasting what little precious money I have on ingredients. Unfortunately I found the recipe reprinted on another site. So I checked here to see if they had typed the incorrect amount for the water. Nope. 5 1/4 cups. What a gross mess. I too followed the directions to a T, and am now the proud owner of a large pan full of inedible yuck. It’s chocolate cake floating in a sea of chocolate liquid. For the commenters that say it is supposed to be this way to put on ice cream…..uh ….no, no no. This is wrong….all wrong…so wrong. It’s called “Brownie PUDDING Cake”, not “Brownie Drowned in Chocolate Water”. No more Yankee recipes for me. I can’t afford it.

    Reply
  • Anonymous

    I haven’t made this recipe yet but noticed all the problems people were having. I looked up a similar recipe and much less water was used. I would try using slightly more water than the amount of flour used. Hope this works.

    Reply
  • Anonymous

    I too had problems with the amount of cooking time. After an hour I had a watery mess that cooked over in my oven. The cake part never materialized and the pudding was hot chocolate water. Had to throw it all out. There has to be a step or something missing from the recipe.

    Reply
  • Anonymous

    We followed the recipe faithfully and ended up with hot chocolate water in the middle and threw the whole thing out. Wonder if there is a misprint in the amount of water added to make the pudding??

    Reply
  • Anonymous

    This is done when it still has a liquid in the bottom of the pan. This is like a chocolate sauce that you dip over the ice cream that is served with it. Sorry to hear that some of you ruined it by cooking too long. You missed a yummy dessert! One of my families’ faves!

    Reply
  • Anonymous

    This is also called Hot Fudge Sundae Cake, served at Old Country Buffet. It is supposed to have a runny underneath, to serve over ice cream.

    Reply
  • Anonymous

    I followed this recipe to the letter. After 45 minutes, when it became apparent that 35 minutes was not enough, the cake began to burn. I still had a watery chocolate bottom that was not appealing. I had to throw it out which I really hate to do.

    Reply
  • Anonymous

    We followed the recipe exactly, and after 35 minutes the cake was an island on hot chocolate water. Put it back in the oven and baked until the top of the cake started to burn (an hour total). The pudding on the bottom slightly thickened but still was too watery. There must be a missing ingredient or missing instruction.

    Reply
  • Anonymous

    I followed the directions and took it out after 36 minutes…it was very runny in the middle. I should have continued baking it but, since the recipe recommended 35 I figured they knew what they were talking about…next time I will boil the water longer once it comes to a boil and bake it longer than 35 minutes. I will try it again but, make some changes.

    Reply
  • Anonymous

    My great grand-mere made this for us every trip to Quebec; it brought back many good memories. It is good to have measurements, she did the whole recipe by eye, a handful of this and a pinch of that.

    Reply
  • Anonymous

    I am sure this is an excellent dessert. However, the pudding never materialized and the cake/brownie floated in the pudding juice–too watery to thicken. Any ideas from the readers?

    Reply
  • Anonymous

    This is just what I was looking for. It is a very large cake. My husband and grand children just love it. Will make a choice birthday for someone.

    Reply
  • I tried it yesterday and it brings memories of what we made in high school in the early 1960’s.So easy too! A nice treat for company coming at the last moment.
    Linda

    Reply
  • Anonymous

    What a warm, yummy recipe. You do need to cook it longer than 35 min. It took me about an hour.

    Reply

Leave a Comment

Enter Your Log In Credentials