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Jan 13, 2009 03:35 PM

Chocolate Cake/pudding on the bottom

In the late '60's before all the molten chocolate cakes, there was a cake recipe that was so simple. Ingredients were stirred together in a round casserole dish and boiling water was poured on top. This baked and then you have a creamy, fudgy chocolate cake on top and a wonderful pudding on the bottom. Very homestyle, family type dessert. Anybody ever eaten this or have a recipe to share?

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    1. re: chowser

      My version is slightly different and microwavable. My kids lived on this cake when they were away at college, since the ingredients are easy to have on hand and they could "bake" it in their microwaves and have an instant party.

      1 cup bisquik
      1 cup sugar
      3T plus 1/3 cup unsweetened cocoa powder
      1/2 cup milk
      1 t. vanilla
      1 cup hot water
      In a deep bowl or casserole dish mix bisquik, 1/2 cup sugar, and 3T cocoa. Stir in milk and vanilla. Sprinkle evenly with 1/3 cup cocoa and 1/2 cup sugar. Pour water over, don't stir. Microwave on high for 8-9 minutes, until toothpick comes out dry. Be careful not to overbake, or you'll have chocolate cement.

    2. LGD: Here in the Test Kitchen, we're working on a recipe that sounds precisely what you've described. We're doing it with coffee and brown sugar so it's essentially a Mocha Pudding Cake and it should be live on the site by the end of February so keep your eyes peeled!

      1 Reply
      1. I never copied any, but I have seen recipes for a similar chocolate cake in which the indredients are mixed right in a crock pot, topped with hot water before baking - it is scooped out and served warm. I think there may be recipes for this on CH.

        I do have the recipe, baked in an 2-qt casserole, that Martha Stewart demonstrated on TV a few years ago, but have not posted it here because it is essentially the same as the one chowser linked to.

        4 Replies
        1. re: greygarious

          Cooks illustrated has a good chocolate pudding cake recipe that sounds like your description.

          1. re: petitgateau

            It's delish, too!

            And regarding this topic generally: *Drool*

            1. re: petitgateau

              That's my standard recipe. Here's a slightly adapted version:

              It's perfect for last-minute dessert when friends are over -- it's so easy to whip up and looks fancy if you make it in individual ramekins. (Ramekins can make anything look like you slaved over it!


              (edit: just realized this is a year-old post that was resurrected. Anyway, still a great recipe.)

            2. re: greygarious

              I've done these brownies in a crockpot along those ideas w/ the fudgy top. They were okay, very fudgy and the kids loved them but I didn't. But then again, I didn't love the ones above either, though most people did.


            3. I have a recipe, which I believe is from the 60's for Hot Fudge Pudding Cake that is almost exactly like the one on that Hershey's site. I don't know what cookbook it was originally from though. I copied it into my own "cookbook" of personal family favorites. Here goes:

              Combine in a bowl:
              1 cup flour
              3/4 cup sugar
              2 tbsp cocoa
              2 tsp baking powder
              1/4 tsp salt

              Blend in:
              1/2 cup milk
              2 tbsp shortening, melted (shortening - see it must be from the 60's)

              Stir in 1 cup chopped nuts

              Spread mixture into an ungreased 9x9 pan.

              In a separate bowl, stir together:
              1 cup packed brown sugar
              1/4 cup cocoa

              Sprinkle over cake mixture. Then pour 1 3/4 cup Hot water over batter. Bake 45 minutes at 350. Serve warm.

              This is really, warm, gooey and simple to make. My adult sensibilities however find the pudding part a bit watery tasting. I've always wondered if it would work to use hot milk instead of water....

              One thing I do remember is that the cookbook it came from had variations for making a lemon or orange pudding cake. That was REALLY good too. I'm thinking Betty Crocker...

              3 Replies
              1. re: clamscasino

                The recipe I still use is from the Better Homes and Gardens Cookbook. Probably circa 1969. The same cookbook contains a recipe for a lemon pudding cake but the prep takes a little more time since you have to whip egg whites. The Brownie pudding cake is one of my son's favorites. I've made it using flavored cocoa mixes when I couldn't find my baking cocoa.

                1. re: dfrostnh

                  That's the recipe I use. Mine is a later version of the red plaid BH&G book, but it would be the same recipe. Same one my mom made too. Excellent with a scoop of vanilla ice cream.

                  1. re: dfrostnh

                    I've got the lemon pudding cake recipe and make it all the time. It seems pretty fool proof (unless you're my neighbor and feel the need to ad lib and chuck in a box of yellow cake mix).

                2. We are getting closer. I think I had the cookbook with the orange and lemon variations. I have also made the lemon in the past and thought it was sooo delicious. The cookbook I had with the recipe was more of a large book size and had a blue cover and I got it from the cookbook of the month club-so I know it wasn't Betty Crocker. dfrostnh could you share your recipe with me? Thanks.