12 December 2012

Fudge Pudding Cake

This dessert has a split personality -- it can't decide if it wants to be pudding or cake.  It's my favorite kind of dessert because it's magic.  This one is magic because you do very little mixing or prep and it turns into amazing chocolate cake on top and gooey chocolate pudding sauce on the bottom.  You just scoop some out and flip it over into a bowl while it's still warm.  Voila!  Serve it up with some ice cream or whipped cream and you've got yourself one heck of a yummy treat.

I can't claim credit for this one, though.  All the credit has to go to my grandma.  I found this in one of her recipe stashes.  I remember having this one as a kid, so she didn't keep this one all to herself.  So, please share this with the ones you love.  My grandmother would have loved that.  Hopefully you'll love it, too.

Fudge Pudding Cake
makes one 9" square cake

Print me, Please!!!

1 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
6 Tbsp cocoa
1/2 cup milk
1 tsp vanilla extract
2 Tbsp melted butter
3/4 cup chopped pecans (optional)
3/4 cup packed light brown sugar
1 3/4 cups hot water

Preheat the oven to 350°.  Lightly grease a 9" square baking pan; set aside.

Stir together the flour, baking powder, salt, sugar, and 2 Tbsp cocoa powder.  Mix together the milk, vanilla, and butter separately; add to the dry ingredients.  Stir in the nuts, if using, and mix until well combined.  Pour the mixture into the prepared pan; set aside.
here's the bottom layer -- just like cake batter
Mix together the brown sugar and remaining 4 Tbsp cocoa powder; sprinkle over the bottom layer of batter.
here's the crumbly, sandy second layer
Pour the hot water (I used hot water straight from the tap) over the top of the second layer.
then the water on top....
Bake for 40 minutes.  During baking, the cake mixture rises to the top and the chocolate pudding/sauce settles to the bottom.  To serve, invert squares of the pudding onto dishes and spoon extra sauce over each.  

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