1/2 c Shortening 1 c Sugar 2 Unsweetened chocolate; -melted Eggs 1 1/2 c Sifted flour 1 ts Baking soda 1/4 ts Salt 1 c Buttermilk 1/2 ts Vanilla extract Cream shortening and sugar in bowl until light and fluffy. Add melted chocolate and eggs. Beat well. Sift together flour, baking soda and salt in separate bowl. Add flour mixture alternately with buttermilk to chocolate mixture, beating well after each addition. Add vanilla extract. Pour into greased 8-inch square cake pan. Cover loosely with foil. Bake at 350 degrees 1 hour. Makes 6 to 8 servings. Each serving contains: 475 calories; 164 mg sodium; 72 mg cholesterol; 25 grams fat; 60 grams carbohydrates; 7 grams protein; 0.32 gram fiber. Presented by: Rose Dosti, L.A. Times Culinary SOS column, 3/16/95, H22. -----
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INGREDIENTS: Yields: About 2 cups 1/2 cup sugar 1/2 cup cocoa powder 3 tbsp cornstarch 1/4 tsp salt 2 cups milk (or almond milk) 2 tbsp butter 1 1/2 tsp vanilla extract
Food — Chef Ricardo’s Easy Slow Cooker Chocolate Pudding Cake
Celebrity chef Ricardo visits Lynda Reeves’ kitchen to prepare the delicious Chocolate Pudding Cake recipe from his brand new cookbook, Slower is Better. See how he uses a slow cooker to make the crowd-pleasing treat, and find out why it’s the perfect dessert to serve guests when entertaining. Watch the video to get step-by-step instructions, plus Ricardo’s expert tips on using a slow cooker. Get the recipe here:
If you haven’t already, check out our Facebook Live event where chef Ricardo prepares a scrumptious baked mushroom omelette:
Chocolate Pudding Easy Dessert Recipe
I made Chocolate Pudding Cake that is very delicious and it’s super easy to make at home. All you need is: -600 ml milk -125 g sugar - 25 g cocoa powder - 7 g agar-agar -125 g dark chocolate
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125 gram margarine/butter ¼ cup cocoa 1 cup water 1 teaspoon Vinilla essence ½ cup butter milk (You can also use inkomazi) 2 eggs 1 ¾ sugar ½ cup oil 2 cups flour 1 teaspoon bicarbonate of soda ½ cup chopped pecans (You may use almonds or any nuts you like)
B͟r͟o͟w͟n͟i͟e͟ s͟a͟u͟c͟e͟ :
80 grams margarine/butter 1 cup icing sugar ¼ cup cocoa 1 teaspoon Vinilla essence ¼ cup butter milk (You can also use inkomazi)
M͟e͟t͟h͟o͟d͟ :
• Boil the first 3 ingredients then remove from stove and allow to cool • Wisk wet ingredients in one bowl • Mix dry ingredients in another bowl • Add cooled cocoa mixture in wet ingredients and mix • Add wet ingredients to dry ingredients and mix with till smooth batter • Once smooth add into a pyrex n back on 180⁰ for 45-50 minutes ( you can check it after 30 minutes if it will be done) •NOTE: Bake in a medium Pyrex so that the brownie bakes well and rises well. If you use a large Pyrex then you WILL need to make 1 ½ x the brownie sauce to ensure its saucy)
• Once baked allow to cool slightly* • Once its cooled slightly, cut it first
M͟e͟t͟h͟o͟d͟ f͟o͟r͟ b͟r͟o͟w͟n͟i͟e͟ s͟a͟u͟c͟e͟ :
• add all ingredients to a pot and bring to boil on the stove slowly, stirring constantly till its a smooth consistency • allow it to cool slightly • add warm sauce to warm Brownie • you can add chopped pecans or grated chocolate or anything of your choice over
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Homemade Chocolate Pudding. There is nothing more satisfying than a really good homemade Chocolate Pudding, one with a velvety smooth texture and deep chocolate flavor. This homemade chocolate pudding is quite easy to prepare and what makes it so perfect is that most of the ingredients you will already have in your cupboards.