Chocolate-Pecan Pudding Cakes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Scrumptious chocolate mounds topped with syrup and a dollop come from Cory Tower of Columbus, Nebraska. He writes, I'm in my 30s and have been cooking since I was 7, with my parents and grandparents to thank for providing my early experience. My grandfather was a professional baker. Ingredients:
1 cup king arthur unbleached all-purpose flour |
2/3 cup sugar |
6 tablespoons baking cocoa, divided |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup 2% milk |
1/4 cup butter, melted |
1 teaspoon vanilla extract |
1/2 cup coarsely chopped pecans |
2/3 cup packed brown sugar |
3/4 cup hot water |
whipped cream, optional |
Directions:
1. In a large bowl, combine the flour, sugar, 3 tablespoons cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into dry ingredients just until combined. Stir in pecans. Spoon into six greased 6-oz. custard cups.
2. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour 2 tablespoons hot water over each cup. Place cups on a baking sheet.
3. Bake at 350° for 25-30 minutes or until toothpick inserted in cake portion comes out clean. Cool on wire racks for 15 minutes. Run a knife around the edge of each cup; invert onto dessert plates. Serve warm with whipped cream if desired. Yield: 6 servings.
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