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Bottoms Up Chocolate Pudding Cake

  • Yield: 4 servings


  • One-half cup all-purpose flour
  • One-fourth cup granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • Three-fourths teaspoon baking powder
  • One-fourth teaspoon salt
  • One-fourth cup milk
  • 2 tablespoons cooking oil
  • 1 teaspoon vanilla extract
  • One-half cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • Three-fourths cup boiling water
  • Whipped cream or vanilla ice cream


  • Preheat the oven to 350°F. Put the flour, the º cup sugar, the 1 tablespoon cocoa powder, baking powder, and salt in a medium-size mixing bowl. Use a wooden spoon to stir until well mixed. Add the milk, oil, and vanilla. Stir until smooth. Pour the batter into a 1-quart ungreased casserole. Put the ‡ cup sugar and the 2 tablespoons cocoa powder in a small mixing bowl. Gradually stir in the boiling water. Pour evenly over batter in the casserole. Put the casserole in the oven. Bake about 30 minutes or until a wooden toothpick comes out clean. (To test for doneness, use hot pads to pull out oven rack. Stick a toothpick in the center of the cake; pull out the toothpick. If any cake sticks to it, bake the cake a few minutes more and test it again.) Turn off the oven. Use hot pads to remove the casserole from the oven. Set the casserole on a cooling rack to cool for 20 to 30 minutes. Serve with whipped cream garnish or over vanilla ice cream.