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Mom's Chocolate Pudding Cake
(21)
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Preparation
25 min
Cooking
45 min
Servings
6
Vegetarian
Nut-free
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Nutrition Facts
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Ingredients
Sauce
1 3/4 cups (430 ml) boiling water
1/2 cup (125 ml) sugar
1/2 cup (125 ml) cocoa
1/4 cup (60 ml) corn syrup
Cake
1 cup (250 ml) cake flour
1 teaspoon (5 ml) baking powder
1/4 cup (60 ml) unsalted butter, softened
1 cup (250 ml) sugar
2 eggs
4 oz (120g) semisweet chocolate, chopped
1/3 cup (75 ml) milk
Preparation
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 30 x 20-cm (12 x 8-inch) Pyrex pan.
Sauce
In a bowl, blend all the ingredients to dissolve. Set aside.
Cake
In a bowl, combine the flour and baking powder. Set aside.
In another bowl, with an electric mixer, beat the butter, sugar and eggs for about 3 minutes. Stir in the chocolate pieces.
Stir in the dry ingredients alternately with the milk. Spread the batter into the dish. Carefully pour the sauce over the cake.
Bake for 45 to 50 minutes. Serve warm.
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