You are here: Home » Recipes » Michael’s Chocolate Mint Pudding Michael’s Chocolate Mint Pudding Recipe by Pudding Hollow ContestKitchen Tested Yield 6 to 8 servings Prep 20 mins Cook 50 mins Fifty percent pudding, 50 percent cake equals 100 percent delicious. PrintEmail Like an old-fashioned pudding cake, this recipe was created by Leigh Bullard of Alexandria, Va., with help from her son, Michael, and was the winner in the 2006 Pudding Hollow Contest. Ingredients 1 cup sugar, divided1 cup all-purpose flour2 teaspoons baking powder1/4 teaspoon salt1/2 cup Milk1 teaspoon vanilla extract1/2 teaspoon peppermint extract1 ounce square unsweetened chocolate2 tablespoons butter2 tablespoons butter1/2 cup brown sugar, packed2 tablespoons unsweetened cocoa1 cup boiling water Whipped cream or ice cream Crushed peppermint, if desired Instructions Preheat oven to 350F. Grease a 1 1/2 to 2-quart casserole or soufflé dish. Sift 3/4 cup sugar, flour, baking powder and salt into a large mixing bowl. Beat in milk, vanilla and peppermint extracts. Melt chocolate and butter in the top of a double boiler over simmering water. Add chocolate mixture to flour mixture. Pour into prepared pan. Combine remaining 1/4 cup sugar, brown sugar and cocoa; sprinkle over batter. Pour water over top. Bake 40 minutes. Serve with whipped cream or ice cream; garnish with crushed peppermint, if desired. Serves 6 to 8.