Will be going over to Sherry's for dinner this evening and will bring along some dessert. I have often thought of the chocolate pudding cakes my mom used to bake - the kind you make a batter, then sprinkle on cocoa, sugar, etc., followed by pouring hot water over all. Well, here it is, fresh out of the oven and smelling heavenly.
The picture to the left shows the sugar and cocoa on the batter - on the right the water has been added. That is what makes the pudding. The dark, choclate pudding is down beneath the cakelike top.When you serve it, you just spoon it out and you have cake and pudding - and it is really in need of some nice ice cream on top. Best served warm. Hope it's as good as I remember!
Here's the recipe if you would like to try it - quick and easy!
Chocolate Pudding Cake:
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup cocoa powder
- 1 1/4 cups hot water
- Mint chocolate chip ice cream, for serving
Preheat the oven to 350 degrees F.For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the milk, butter and vanilla. Stir together until smooth with a wooden spoon or spatula.
Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.
For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter.
Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with mint chocolate chip ice cream, if desired. Serves 9