That Cake Aka Brown Sugar Pudding Cake Recipes
BROWNIE PUDDING CAKE
Recipes for this dessert, also known as chocolate upside-down cake and hot fudge pudding cake, turn up in cookbooks published by women's clubs and church guilds all around the Midwest. The cake separates into layers as it bakes, making its own sauce.
Categories Cake Chocolate Egg Dessert Bake Kid-Friendly Walnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 1 cake
Number Of Ingredients 13
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.
THAT CAKE! (AKA) BROWN SUGAR PUDDING CAKE
This Cake is so good. This is the one I talk about on my page. It is quite simple to make but has the texture closer to a bread pudding. The family just loves this and have requested it on many occasions Including a Double layer Bundt cake for a wedding. NOTE: In all my recipes I use (I can't believe it's not butter)spread and it works great and taste great.
Provided by Cookin In Texas
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 569.9, Fat 22.9, SaturatedFat 4.1, Cholesterol 88.2, Sodium 653.3, Carbohydrate 87, Fiber 1.1, Sugar 67.9, Protein 6
GRAM'S BEST BROWN SUGAR CAKE
Bake Gram's Best Brown Sugar Cake for a Mardi Gras treat or to make any Tuesday special! You'll love this moist brown sugar cake with its sugary crust.
Provided by My Food and Family
Categories Cakes
Time 2h15m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat first 6 ingredients with mixer until blended. Add brown sugar and nuts; mix well.
- Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
- Bake 1 hour or until toothpick inserted near center of cake comes out clean. Cool 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely.
- Sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
OZARK PUDDING CAKE
The homey dessert uses kitchen staples to create a comforting, but simple treat, with a meringue cookie-like topping and a apple-nut bottom. There are different versions of the recipe, but one of the most famous is this one from Bess Truman, the wife of President Harry Truman. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease a 9-in. deep-dish pie plate. , In a small bowl, mix flour, baking powder and salt. In another bowl, beat egg and sugar until thick and lemon-colored. Stir in vanilla, then flour mixture. Fold in apple and walnuts., Transfer to prepared pie plate. Bake 20-25 minutes or until golden brown. (Cake will puff up, then fall when removed from oven.) With a knife, loosen sides from pie plate while still warm., Serve warm. If desired, top with whipped cream.
Nutrition Facts :
GINGERBREAD PUDDING CAKE
From Bon Appetite, this pudding and cake hybrid oozes and intense, sticky syrup that is great with a big dollop of whipped cream. Fantastic for the holidays!
Provided by MacChef
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Butter an 8x8 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.
- Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in a 1 cup glass measuring cup.
- Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat until all seperate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over the top.
- Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of batter (don't worry, there will be lots of liquid on the top). Bake until gingerbread is cracked on top, about 45 minutes. Serve warm with whipped cream.
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