BROWNIE MACAROON PUDDING CAKE

 

  • Cooking Time: 22
  • Servings: 2
  • Preparation Time: 15

Ingredients

  • 1/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon unsweetened cocoa
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons milk
  • 1 tablespoon butter, melted
  • 1/4 teaspoon vanilla
  • 1/4 cup sweetened flaked coconut
  • 1/4 cup hot water
  • 2 tablespoons chocolate syrup

Directions

  • Heat oven to 350°F.
  • Combine flour, sugar, cocoa, baking powder and salt in medium bowl.
  • Add milk, butter and vanilla; mix well until smooth.
  • Stir in coconut.
  • Spread batter into greased 5x3-inch mini-loaf pan.
  • Combine hot water and chocolate syrup in 1-cup glass measure.
  • Pour evenly over batter.
  • Bake for 22 to 27 minutes or until center is set and edges pull away from sides of pan.
  • Let stand 10 minutes. Sprinkle with powdered sugar, if desired. Serve warm.
  • FOR 9 SERVINGS:
  • Heat oven to 350°F.
  • Combine 1 cup flour, 3/4 cup sugar, 1/4 cup cocoa, 1 tablespoon baking powder and 1/2 teaspoon salt in medium bowl.
  • Add 1/2 cup milk, 3 tablespoons melted butter and 1 teaspoon vanilla; mix well until smooth. Stir in 1 cup coconut.
  • Spread batter into greased 8-inch square baking dish.
  • Combine 1 cup hot water and 1/2 cup chocolate syrup in 2-cup glass measure.
  • Pour evenly over batter.
  • Bake for 32 to 38 minutes or until center is set and edges pull away from sides of pan.
  • Let stand 15 minutes.
  • Sprinkle with powdered sugar, if desired.
  • Serve warm.

Notes

Every forkful is coconut and chocolate in fudge syrup.

Categories: Dessert  Oven  Pudding  Stove 

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