April 24, 2017

Pudding Cake

Pudding Cake

Faith Pineo Photo | Pudding Cake

It may look like a horrible cooking mistake when you put it in the oven, but this dessert is pure magic.

Pudding Cake

In a bowl combine:

1 cup flour
3/4 cup sugar
2 tbsp. cocoa
2 tsp. baking powder
1/2 tsp. salt

Add to it:

1/2 cup milk
2 tbsp. vegetable oil
1 tsp. vanilla

Mix well and spread into a greased 8x8x2-inch pan (glass works best). Set aside.

In another bowl combine:

3/4 cup light brown sugar
1/4 cup cocoa

Sprinkle on top of batter in pan. Gently pour 1 3/4 cup hot water over the top of everything. Bake at 350 degrees for 35-40 minutes.

Let cool for at least 30 minutes. Pudding will thicken as it cools. Serve as is or with a little scoop of ice cream.

* This recipe is easily doubled. Just use a 9×13 pan instead.
* In case it bubbles over, place a piece of foil under the pan in the oven to catch any drips.
* Want a little spice? Add 1/8tsp. cinnamon to the batter.
* Add a teaspoon of espresso powder to the brown sugar and cocoa mix to punch up the chocolate flavor.

– Faith Pineo