Browniemacaroonpuddingcake Recipes

BROWNIE PUDDING CAKE

Steps:

• Preheat the oven to 350°F. Into a bowl sift together the flour, 1/3 cup of the cocoa powder, the baking powder, and the salt. In another bowl whisk together the eggs, the granulates sugar, the butter, the milk, and the vanilla, add the flour mixture, and stir the batter until it is just combined. Stir in the walnuts and spread the batter evenly in an ungreased 8-inch-square baking pan. In a bowl whisk together the remaining 1/3 cup cocoa powder, the brown sugar, and the water, pour the mixture over the batter, and bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it.
• Serve the cake hot with the ice cream.

SLOW-COOKER BROWNIE PUDDING CAKE

Steps:

• In medium bowl, mix flour, granulated sugar, cocoa and salt. In separate bowl, stir oil, vanilla, egg whites and eggs with whisk. Add egg mixture to flour mixture; stir until blended. Stir in melted chocolate. Stir in walnuts.
• Spray 3 1/2-quart slow cooker with cooking spray. Pour batter into slow cooker.
• Cover; cook on Low heat setting 2 hours to 2 hours 30 minutes or until set around edges but still soft in center. Turn off slow cooker. Let stand covered 30 minutes before serving. Sprinkle with powdered sugar.

HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
• Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
• Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.

BROWNIE PUDDING

Steps:

• In a saucepan, combine sauce ingredients and keep warm. , In a bowl, combine flour, sugar, cocoa, baking powder and salt. In a small bowl, combine egg, milk, butter and vanilla; add to dry ingredients and stir until moistened. Fold in chocolate chips. Pour into a greased 1-1/2-qt. baking dish. Pour warm sauce over batter. Do not stir. Bake at 350° for 35-40 minutes or until cake is firm and floats in sauce. Let rest 10 minutes. Serve warm with whipped cream or ice cream.

THAT CAKE! (AKA) BROWN SUGAR PUDDING CAKE

Steps:

• preheat oven to 350°F.
• In large mixing bowl beat eggs till blended, while mixer is still going add margarine, water, pudding mix and blend well about 1 minute.
• After this is done add cake mix beat on medium speed till well blended.
• Stop mixer then add brown sugar, nutmeg and cinnamon, restart mixer and add your extracts, mix well.
• Add the 3 Tbsp water blend, then fold in your pecans.
• Batter should be thick but will still pour slowly out of the bowl.
• Spray Bundt pan Well with floured baking spray, Pour batter evenly into Bundt pan.
• Place Bundt pan onto center rack and bake 55-60 minutes, or until cake springs back when pressed.
• IMPORTANT: *Do not open oven door until your baking time is almost up.(I know it's hard)But opening the oven to early on Bundt cakes cause them to drop.*.
• When done remove pan from oven and set on wire rack for 5 minutes just long enough for pan to cool a little.
• Next move the pan into the freezer for 20 minutes.
• After 20 minutes remove the cake and pan from the freezer and invert it onto a cake plate. and start your glaze.
• GLAZE:.
• In a sauce pan combine sugar, milk and butter.
• Cook over medium high heat stirring constantly, Mixture will start to boil.
• Boil mixture for 3 minutes stirring constantly.
• After 3 minutes remove from heat then add the vanilla and stir, keep stirring until glaze just begins to thicken.
• Drizzle the amount of Carmel glaze you want over cake.
• After cake and glaze have totally cooled sprinkle a lite dusting of powdered sugar over entire cake just before serving.