Ginger-Chocolate Pudding Cake

This warm old-fashioned dessert recipe is great for winter months. Put it in the oven just before you sit down to dinner, and it should be ready when you are.

Ginger-Chocolate Pudding Cake
Servings: 8 Prep 20 mins Bake 350°F 25 mins Cool 10 mins


  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup packed dark-brown sugar
  • 1 1/2 cups boiling water
  • Whipped cream (optional)
  • Candied ginger, chopped (optional)

Make It

1. Heat oven to 350 degrees F. Grease 9-inch round or 5-1/2-cup oval baking pan.

2. Combine flour, 3/4 cup granulated sugar, 1/4 cup cocoa powder, baking powder, baking soda, ginger and salt in medium-size bowl. Stir in milk, oil and vanilla to form thick batter. Spread in prepared pan in even layer.

3. Sprinkle remaining granulated sugar, cocoa powder and the brown sugar over batter in pan. Pour boiling water over top.

4. Bake in 350 degrees F oven 25 minutes, until set around sides and top is loose and slightly bubbly. Cool in pan on rack at least 10 minutes. Serve warm or at room temperature with whipped cream and candied ginger, if desired.