Last week, we shared photos of the camp oven restoration and the Chocolate Pudding Cake baking trial. We were delighted with the results which just proved the versatility of our Chocolate Pudding Cake recipe. The cake can be baked in a conventional oven, microwave, or in a camp oven (if you want to add a bit of adventure). To further simplify the recipe, today I tried using a gluten free chocolate muffin mix for the cake batter.* It was done from start to delicious finish in 11 minutes. There are probably dozens of recipes, but here is our old standby:
Chocolate Pudding Cake – microwave version
- 2 Tablespoons melted butter
- 1 cup flour (a mix of tapioca flour and white rice flour for Gluten Free baking)
- ¾ cup sugar
- 2 Tablespoons cocoa
- 2 teaspoons baking powder
- ½ cup milk
- 2 teaspoons Gluten Free vanilla
- Dash of cinnamon
Mix these ingredients and pour into a greased 8” microwavable casserole dish.
- ¾ cup brown sugar
- ¼ cup cocoa powder
- 1 ¼ cup water
- 1 teaspoon Gluten Free vanilla
Mix these four ingredients until any cocoa lumps are incorporated. Pour over the cake batter but DO NOT stir it in. The pudding will magically end up under the cake.
Place a paper towel over the casserole dish and bake in your microwave on high for 9 minutes. Serve with whipped cream or ice cream. We think chocolate pudding cake is best served warm, so the whipped cream or ice cream melts into the cake.
*For the Chocolate Pudding Cake made from a Gluten Free muffin mix, prepare as directed on the package. Add two Tablespoons of melted butter, 1 Tablespoon of vanilla, and a dash of cinnamon. Pour into a greased 8” casserole dish. Top with the Pudding ingredients listed above and bake on high for 9 minutes.