Friday, November 5, 2010

Mini chocolate pudding cakes

serve six

2 cups devil’s food cake mix
½ cup milk
3 Tbsp oil
½ cup granulated sugar
2 Tbsp cocoa
1 cup boiling water
1 Tbsp powdered sugar

Preheat oven to 350°F. Grease two 3-inch ramekins. In a large bowl, combine the cake mix, milk, and oil, mixing well. Spoon batter into ramekins, filling them only halfway.

In a small bowl, combine the granulated sugar and cocoa. Spoon mixture over batter in each dish, then shake each one slightly to even out the sugar topping. Place the ramekins into a larger dish to catch any batter that may spill over.

Bring one cup of water to a boil, and pour into each ramekin, covering the sugar mixture. Bake at 350°F for 25 minutes or until the topping is crusted over and hard. A toothpick inserted into the center of each cake will not come out clean.

Remove from oven, sprinkle powdered sugar through a sieve over each cake, and serve immediately. Serve with a scoop of ice cream or whipped cream, if desired.

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