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Chocolate Pudding Cake
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Description
A rich brownie on top, self-made chocolate sauce on the bottom. Perfection in a bowl.
Ingredients
- 2 cups Flour
- 1-½ cup Sugar
- 4 teaspoons Baking Powder
- ½ teaspoons Salt
- ¼ cups Cocoa Powder
- 1 cup Milk
- ¼ cups Vegetable Oil
- 2 cups Nuts, Your Choice
- __
- ¼ cups Cocoa Powder
- 2 cups Brown Sugar
- 3-½ cups Hot Water
Preparation
In a medium bowl, mix together flour, sugar, baking powder, salt, and cocoa powder. Stir in milk and oil just until blended. Add the nuts.
Spread in an ungreased 9×13 baking pan.
Mix the second portion of cocoa powder with the brown sugar until combined. Spread evenly over the batter in the pan. Then pour the hot water over everything. (You may want to place the 9×13 pan on a baking sheet to catch any drips that may bubble out of the pan. If you use a Pyrex dish you will definitely want to do this.)
Bake at 350 degrees for 45 minutes. It will look something like a chocolate cobbler, with a cake portion that should be dry and set on top with the chocolate sauce bubbling through cracks and around the edges.
Serve warm with vanilla ice cream or whipped cream. I find this is also good served with caramel sauce or fresh berries.
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