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Chocolate Pudding (Cake)
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Description
Hot chocolatey sauce and soft cake – does it get any better?
Ingredients
- 1 cup All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- ⅔ cups White Sugar
- 6 Tablespoons Cocoa Powder
- ½ cups Milk
- 2 Tablespoons Butter, Melted And Cooled Slightly
- 1 teaspoon Vanilla
- ½ cups Chopped Pecans
- 1 cup Brown Sugar
- 1-½ cup Boiling Water
Preparation
Preheat oven to 350°F (180°C).
Sift together the flour, baking powder, salt, sugar and 2 tablespoons of the cocoa into a medium sized bowl.
Add the milk, melted butter and vanilla and mix until just combined. Stir in the pecans.
Spread the batter evenly into the bottom of a shallow 1 quart baking dish.
In a small bowl, combine the brown sugar and remaining 4 tablespoons of cocoa. Sprinkle the brown sugar mixture evenly over the batter in the baking dish.
Then pour the boiling water over the top of the contents of the baking dish. Do not mix.
Bake for 40 minutes. Serve warm. A scoop of vanilla ice cream is a delightful garnish!
Adapted from a family recipe handed down to me by Jackie Huskins and Adele Smith.
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