Chocolate-Pecan Pudding Cakes

By dashy_65

Ingredients

• 1 cup all-purpose flour
• 2/3 cup sugar
• 6 tablespoons HERSHEY®’S Cocoa, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup 2% milk
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup coarsely chopped pecans
• 2/3 cup packed brown sugar
• 3/4 cup hot water
• Whipped cream, optional

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the flour, sugar, 3 tablespoons cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into dry ingredients just until combined. Stir in pecans. Spoon into six greased 6-oz. custard cups.

Combine brown sugar and remaining cocoa; sprinkle over batter. Pour 2 tablespoons hot water over each cup. Place cups on a baking sheet.

Bake at 350° for 25-30 minutes or until toothpick inserted in cake portion comes out clean. Cool on wire racks for 15 minutes. Run a knife around the edge of each cup;invert onto dessert plates. Serve warm with whipped cream if desired. Yield: 6 servings.

Editor's Note: This recipe does not use eggs.

Nutrition Facts: 1 serving (1 each) equals 418 calories, 16 g fat (6 g saturated fat), 23 mg cholesterol, 329 mg sodium, 67 g carbohydrate, 3 g fiber, 5 g protein.