Mexican Chocolate Pudding




2 cup flour
4 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 teaspoons cinnamon
½ teaspoon chili powder
2 cups superfine sugar
1 cup cocoa
1 cup non-dairy creamer or pareve equivalent
2 teaspoons vanilla
½ cup oil
1 cup dark brown sugar
¼ cup dark rum or kahlua or other liqueur
¾ cup water, boiled


350 degree oven
Grease a soufflé dish
Combine flour, baking powder, baking soda, salt, cinnamon, chili powder, sugar and ½ cup cocoa. Separately combine vanilla, non-dairy creamer, and oil. Mix into dry ingredients. Mix together and put in soufflé dish. Smooth top.

Combine ½ cup cocoa with brown sugar. Put on top of cake. Boil ¾ cup water and pour over top of cake. Next pour rum or other liqueur on top. Bake 30 minutes. Keep warm but do not continue to cook. Will be cake/soufflé like on top and gooey pudding inside.

Serve warm with whipped cream or ice cream

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