Chocolate Maple Pudding Cake Recipe

Name: Chocolate Maple Pudding Cake Recipe | Recipes
Prep time: 10 min
Total time: 55 min
Yield: 12 servings
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); 1 1/4 cups maple syrup (300 mL); 1 cup boiling water (250 mL); 2 tbsps butter (30 mL)

Details

Time: 55 minutes
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:

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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

13x9-inch (33x23 cm) Baking Dish

Measuring Cups

Mixing Bowl

Whisk

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

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.

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

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.

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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