Be the first to Share your photo!Add + Photo Fudgy Chocolate-Mint Pudding Cake Print This irresistibly decadent cake forms two layers during baking: an intense, cocoa-rich brownie-like cake rises to the top, while a gooey, fudge pudding sauce forms on the bottom. Mint herb cubes add a cooling natural mint flavor throughout. Serve the cake slightly warm or at room temperature, topped with softly-swirled whipped cream or ice cream. Tweet Level of Ease: Easy Preserving Method: Freezing You Will Need: CAKE: 1 cup all-purpose flour3/4 cup sugar1/3 cup unsweetened cocoa2 teaspoons baking powder1/2 teaspoon salt1/2 cup whole milk1/4 cup unsalted butter, melted1 teaspoon vanilla extract4 ounces semisweet chocolate, chopped SAUCE:3/4 cup packed dark brown sugar1/3 cup unsweetened cocoa1-1/4 cups water2 (2-tablespoon) frozen mint herb cubes Directions: HEAT oven to 350 degrees, Fahrenheit. Coat a 9x2-inch round baking pan with nonstick spray. Whisk flour, sugar, 1/3 cup cocoa, baking powder, and salt in a medium bowl. Whisk in milk, butter, and vanilla (batter will be thick). Spread in pan; sprinkle with chocolate.COMBINE brown sugar and 1/3 cup cocoa in a medium bowl; sprinkle over cake. Combine water and mint herb cubes in a small saucepan over medium heat. Bring to a simmer, stirring until herb cubes have thawed. Pour over top of cake- do not stir.Bake 40 to 45 minutes or until a toothpick inserted in the cake layer comes out clean (fudge sauce will be liquid). Cool on wire rack 25 to 30 minutes to serve warm or cool completely. Share Your Photos Do you have a photo of Fudgy Chocolate-Mint Pudding Cake you made?Share with others! Add + Photo
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