Chocolate Pudding Cake for 2 |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Since there are only two of us to feed now, I was looking to cut back on cooking on so much food. I found this dessert in a TOH Country Cooking” cookbook, submitted by Helene Belanger of Denver Colorado. This is a very light chocolate tasting cake. Submitted on May 18th 2006 Ingredients:
1/2 cup bisquick |
2 tablespoons granulated sugar |
2 teaspoons baking cocoa |
3 tablespoons milk |
1/2 teaspoon vanilla extract (or can use peppermint extract) |
3 tablespoons brown sugar |
1 tablespoon baking cocoa |
1/2 cup boiling water |
ice cream (optional) or whipped topping (optional) |
Directions:
1. Preheat oven to 350ºF.
2. In a small bowl, mix together baking mix, white sugar, and cocoa.
3. Stir in milk and vanilla (batter will be stiff).
4. Divide batter between two greased 8 to 10 inch custard cups.
5. For topping, combine brown sugar and cocoa in a separate bowl. Stir in boiling water and divide evenly over batter.
6. Bake at 350ºF for 20 to 25 minutes or until toothpick inserted in center comes out clean.
7. If desired, top with ice cream and dust with extra baking cocoa.
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