Pan Handy Pudding Cake
A rich, chocolate-flavored pudding cake with a tender crumb and gooey sauce, perfect for chocolate lovers and suitable for family desserts or gatherings.
Ingredients
Instructions
- Mix the flour, sugar, cocoa, soda, and salt in a bowl.
- Make a hole in the center of the mixture.
- Add the vinegar, vanilla, oil, and cold water into the hole.
- Mix well until smooth.
- Pour the batter into a 9 x 13-inch pan.
- Bake at 350°F for 35 to 40 minutes.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have vinegar, lemon juice can be a suitable substitute. Ensure all ingredients are at room temperature for a smoother batter. If your batter seems too thick, you can add a splash more water to achieve the desired consistency. This cake pairs beautifully with Sweet Williams Homemade Lemonade.
Serving Suggestions
Serve this delightful cake warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream for added indulgence. It makes a great dessert for gatherings, especially when paired with Oven Baked Split Pea Soup for a comforting meal. Fresh berries also add a nice touch.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or until just heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Pan Handy Pudding Cake contains roughly 1950 calories, with 9g protein, 53g carbohydrates, and 190g fat. It is an excellent source of dietary fiber (53% of the Daily Value), iron (40% of the Daily Value), and potassium (26% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1787mg per serving (78% of the Daily Value).
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).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind the texture may be denser. You might want to start with a 50/50 blend of whole wheat and all-purpose flour to maintain some lightness while adding nutrition.
Is it possible to make this cake gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to mimic the structure of gluten. The other ingredients remain the same for a delicious gluten-free version.
What should I do if my cake is too dry?
If your cake turns out dry, it may have been overbaked or too much flour was added. To remedy this, you can drizzle a simple syrup over the cake once it cools, or serve it with a sauce like Light Orange Sauce For Vegetables to add moisture and flavor.
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).