Try This Super Simple, Stir-Together Chocolate-Amaretto Pudding Cake

Frequently asked questions

• What is the difference between cakes for pudding and classic cakes?

  On the surface, pudding cakes look like classic cakes, but when they dig out of the pan, they find the sauce below. The pudding cake begins with a liquid dough of flour, sugar and baking soda mixed with water, vanilla and other liquids, such as sour cream. Before baking, a separate mixture of sugar and cocoa is added to the upper part of the dough, after which a hot liquid is filled, such as water or coffee. When the cake bakes, the mixture of liquid-kocoa-sahara in the upper part melts through the cake, creating a corporate pudding below.

• What is the difference between the natural and Dutch processor of the cocoa -habit?

  
  All cocoa -powders are made of cocoa -bobs, but they can be processed in an ugly cocoa -pole and the Dutch process of cocoa. A natural or non-cocoa powder has a light brown color and a bright, sour taste, while the Dutch processes the cocoa powder was washed in an alkaline solution, which makes it darker in color. Natural cocoa powder is used in baking recipes, which mainly clamp the baking soda, while the cocoa powder of the Dutch process is used in recipes fermented with loosening powders.