Serves: 12
Total Calories: 223
Mix together all dry ingredients in bowl. Beat in the rest of the ingredients except the water. Pour into a greased 10-inch square pan or 12 cupcake pan. Top with boiling water (pour evenly over cupcakes, 1/4 cup for every 2 cupcakes). Bake at 350°F for 25-30 minutes or 15-20 minutes for cupcakes. The cake will have a yummy pudding center so toothpick test does not work. Serve warm with ice cream or whip cream. Yum!
This Jackson's Chocolate Pudding Cake recipe is from the Cook'n with Kathy: Desserts Cookbook. Download this Cookbook today.
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