Chocolate-Butterscotch Pudding Cake
A rich chocolate and butterscotch pudding cake with a moist crumb, topped with a layer of cocoa-sugar mixture and hot water for a decadent dessert perfect for gatherings.
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch round cake pan.
- In a medium bowl, thoroughly blend the flour, 1/2 cup brown sugar, 1/4 cup cocoa powder, instant coffee, baking powder, and salt.
- Stir in the butterscotch chips.
- In a small bowl, blend the milk, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until blended.
- Pour the batter into the prepared cake pan and spread it evenly.
- In a small bowl, mix the remaining 1/2 cup brown sugar and 1/4 cup cocoa powder to make the topping.
- Sprinkle this mixture on top of the batter.
- Pour the hot water evenly over the surface of the batter.
- Bake for 35 to 40 minutes, until the top looks cake-like and dry.
- Serve the pudding cake with whipped cream if desired.
Nutrition & Diet Analysis (per serving)
752
kcal
38% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).