Micro Chocolate Pudding Cake Recipes

CHOCOLATE PUDDING CAKE II

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C).
• In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
• Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

CHOCOLATE CAKE IN A MUG

Steps:

• Special equipment: a 12-ounce microwave-safe ceramic mug and a microwave oven
• Put the flour, sugar, cocoa powder, baking powder and salt if using in a 12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork. Add the milk, vegetable oil and vanilla if using and blend until smooth. Stir in the chocolate chips.
• Microwave on high for 90 seconds. Do not overcook or the cake will be dry. Let cool for 2 to 3 minutes before eating.

CHOCOLATE PUDDING CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt. Add milk and oil, mix well. Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture. Add the vanilla to the hot water, then pour the water over the top.
• Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry. Serve warm with a spoon or at room temperature.

QUICK LOW CARB CHOCOLATE PUDDING CAKE IN A MICROWAVE MUG

Steps:

• Place all ingredients in blender.
• Blend until smooth.
• Spray a microwaveable coffee mug with nonstick spray.
• Pour blender contents into mug.
• Microwave for 45 seconds (depends on your microwave).
• Enjoy

GOOEY CHOCOLATE MICROWAVE MUG CAKE WITH CARAMEL SAUCE AND PEANUTS

Steps:

• Mix flour, sugar, cocoa powder, baking powder, and salt in mug. Add cream, oil, and 3 Tbsp. water and mix until smooth. Using a spoon, make a well in the center; spoon half of the caramel sauce into well. Microwave on high 60 seconds. Carefully remove from microwave. Top with ice cream (if desired), peanuts, and remaining caramel sauce. Serve immediately.

MICRO CHOCOLATE PUDDING CAKE

Steps:

• Place butter in 1 cup glass measureing cup. Cook on High (max power) in microwave for 45 seconds, or until melted. In mixing bowl sift flour, surgar, cocoa, baking powder and salt together. Stir in milk, melted butter, vanilla and nuts. Pour into an 8" glass round baking dish. In 4 cup glass measureing cup, mix brown sugar, cocoa and water. Pour over batter (seem strange at first but just do it) it makes the choc. sauce. Do not stir, Cover with paper towel and cook on Hi for 9-11 minutes ~ Let stand for 10 minutes ! Enjoy

MICROWAVE CHOCOLATE-CINNAMON PUDDING CAKES

Steps:

• Butter four 8-ounce ramekins. In food processor, finely grind chocolate. Add butter and sugar and process until thoroughly combined. Add flour, 1/4 cup of heavy cream, eggs, vanilla, cinnamon, baking powder, salt, and cloves, and process until smooth.
• Divide mixture evenly among ramekins and cover tightly with plastic wrap. (Batter can be made ahead and regfrigerated in ramekins, covered with plastic wrap, up to 6 hours.)
• Leaving plastic wrap in place, microwave ramekins on high for 1 minute 20 seconds. Remove from microwave and pierce plastic wrap with tip of sharp knife. Cover each ramekin with heavy plate and let stand, steaming, 7 minutes.
• While cakes are steaming, beat remaining 1/2 cup cream in large bowl until foamy and slightly opaque. Add confectioner's sugar and beat until soft peaks form.
• Remove plate and plastic wrap from each ramekin. Invert each cake onto individual serving plate and unmold. Top each with dollop of whipped cream, sprinkle with additional cinnamon, and serve.

LOW FAT, LOW CARB, 55-SECOND WHEAT-FREE CHOCOLATE PUDDING CAKE

Steps:

• Spray coffee mug with non-stick spray.
• Mix all ingredients until well blended.
• Add a very scant pinch of salt.
• Microwave for about 55 seconds - just until the mixture rises above the rim of the cup. If you cook it much longer, it gets rubbery.
• Yes, it's pretty good topped with Cool-Whip or sugar free ice cream or a little more half-and-half.