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Chocolate Maple Pudding Cake Recipe

chocolate maple pudding cake recipe

Details

Timing
Timing
Total:
Bake:
35 Min.
Prep:
10 Min.
Skill Level:
Beginner
Yields:
12 servings

Celebrate the season with this tasty maple pudding cake made with HERSHEY'S CHIPITS Chocolate Chips. Try it here!

Ingredients & Directions

Prep Time
10 minutes
Bake Time
35 minutes
Cool Time
10 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 2 cups
    all-purpose flour (500 mL)
  • 1/3 cup
    granulated sugar (75 mL)
  • 4 tsps
    baking powder (20 mL)
  • 1/2 tsp
    salt (2 mL)
  • 1 1/3 cups
    2% milk (325 mL)
  • 1/2 cup
    melted butter (125 mL)
  • 1 tbsp
    maple extract or vanilla extract (15 mL)
  • 1 2/3 cups
    HERSHEY'S CHIPITS Milk Chocolate Chips (270 g)
  • Syrup:
  • 1 1/4 cups
    maple syrup (300 mL)
  • 1 cup
    boiling water (250 mL)
  • 2 tbsps
    butter (30 mL)

Key Ingredients

HERSHEY'S CHIPITS Milk Chocolate Chips, 250g bag - Front of Package
Where to Buy

Directions

Equipment Needed 
oven Oven
baking dish 13x9-inch (33x23 cm) Baking Dish
measuring cups Measuring Cups
mixing bowl Mixing Bowl
whisk Whisk
1

Preheat the oven to 350°F (180°C). Grease a 13 x 9-inch (3 L) baking dish.

2

Stir the flour with the sugar, baking powder and salt. Stir in the milk, melted butter and maple extract, just until evenly combined. Stir in the chocolate chips until evenly distributed. Spread the batter into the baking dish.

3

Syrup: Whisk the maple syrup with the water and butter. Pour the syrup carefully and evenly over the top of the batter.

4

Bake for 35 to 40 minutes or until the cake layer is golden around the edges and firm to the touch. Cool for 10 minutes. Slice or scoop into serving bowls. Serve with maple whipped cream (see tip below) or ice cream.

Tip

For an even greater burst of chocolate taste, substitute HERSHEY'S CHIPITS Baking Chips with HERSHEY'S CHIPITS Chunks.

Variations:

Maple Whipped Cream: Beat 3/4 cup (175 mL) 35% whipping cream with 3 tbsps (45 mL) maple syrup until very stiff. Serve with the warm pudding cake.

Individual Servings: Butter twelve 5 oz (150 mL) ramekins or custard cups and arrange on a foil-lined baking sheet. Divide the batter and syrup equally between the ramekins. Bake for 30 minutes. Cool for 10 minutes; run a knife around the edges and turn out onto plates.

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