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Upside Down Chocolate Pudding
Tested by Imperial Sugar
Vintage Recipe
Upside Down Chocolate Pudding
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Part brownie, part pudding and part spoon cake, this vintage recipe for Upside Down Chocolate Pudding is for anyone who loves ooey gooey chocolatey desserts. Serve warm and spoon any additional sauce over the top. A dollop of Crème Chantilly or vanilla ice cream makes it even more decadent.

Prep time
0:15 to 0:20
Bake/Cook time
0:40 to 0:45
8-10 servings
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Upside Down Chocolate Pudding
Extra Fine Granulated Sugar
Dark Brown Sugar
Prep time :
0:15 to 0:20
Bake/Cook time :
0:40 to 0:45
Yield :
8-10 servings


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.  Spray an 8 x 8 x 2-inch pan with non-stick spray or coat with butter. Set aside. 
  2. Combine flour, baking powder, salt, granulated sugar, and 3 tablespoons cocoa and whisk until mixed. 
  3. In a separate bowl, add vanilla to milk and stir. Combine milk mixture, vegetable oil and nuts to dry ingredients. Stir until well blended.
  4. Pour into prepared pan. Mix brown sugar with 1/4 cup cocoa and sprinkle over batter. Pour hot water over entire surface.
  5. Bake for 40-45 minutes. Spoon out while warm and drizzle extra sauce over the top. Top with Creme  Chantilly or homemade vanilla ice cream.


This recipe was originally published in Imperial Sugar’s 150th Anniversary Cookbook.

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