Hot Fudge Pudding Cake 2
Yield
1 cakePrep
20 minCook
40 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
sugar
divided |
|
| 1 | cup |
all-purpose flour
|
|
| 7 | teaspoons |
cocoa powder
divided |
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
milk
|
|
| ⅓ | cup |
butter
melted |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ½ | cup |
brown sugar
light, packed |
*
|
| 1 ¼ | cups |
water
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
sugar
divided |
|
| 237 | ml |
all-purpose flour
|
|
| 35 | ml |
cocoa powder
divided |
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
milk
|
|
| 79 | ml |
butter
melted |
|
| 7.5 | ml |
vanilla extract
|
|
| 118 | ml |
brown sugar
light, packed |
*
|
| 296 | ml |
water
hot |
|
Directions
Heat oven to 350℉ (180℃).
In medium mixing bowl, combine ¾ cup sugar, flour, 3 tbsp cocoa, baking powder and salt.
Blend in milk, melted butter and vanilla; beat until smooth.
Pour batter into square pan, 8 x 8 x 2 inches or 9 x 9 x 2 inches.
In small bowl, combine remaining ½ cup sugar, brown sugar and remaining 4 tbsp cocoa; sprinkle mixture evenly over batter.
Pour hot water over top; do not stir.
Bake 40 minutes or until center is almost set.
Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top.
Garnish as desired.
