Upside Down Chocolate Pudding

103

By Dixie Crystals

Prep Time:

15m - 20m

Bake/Cook Time:

40m - 45m

Yield:

8-10 servings

Part brownie, part pudding and part spoon cake, this vintage recipe for Upside Down Chocolate Pudding is for anyone who loves ooey gooey chocolatey desserts. Serve warm and spoon any additional sauce over the top. A dollop of Crème Chantilly or vanilla ice cream makes it even more decadent.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Dark Brown Sugar Box

Ingredients

1 cup all-purpose flour*
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup Dixie Crystals Extra Fine Granulated Sugar
3 tablespoons cocoa
1 teaspoon vanilla
1/2 cup milk
2 tablespoons vegetable oil
1/2 cup chopped nuts
1 1/4 cups Dixie Crystals Dark Brown Sugar
1/4 cup cocoa
2 cups hot water
Optional Crème Chantilly
Optional Homemade Vanilla Ice Cream

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Spray an 8x8-inch pan with nonstick spray or coat with butter. Set aside.
Combine flour, baking powder, salt, granulated sugar, and 3 tablespoons cocoa and whisk until mixed.
In a separate bowl, add vanilla to milk and stir. Combine milk mixture, vegetable oil, and nuts to dry ingredients. Stir until well blended.
Pour into prepared pan. Mix brown sugar with 1/4 cup cocoa and sprinkle over batter. Pour hot water over entire surface.
Bake for 40-45 minutes. Spoon out while warm and drizzle extra sauce over the top. Top with Creme Chantilly or homemade vanilla ice cream.

Dixie Crystals Insight

This recipe was originally published in Imperial Sugar’s 150th Anniversary Cookbook.

Rate & Review