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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Clipped from a magazine. It was submitted by a 13 year old named Laura Felley of Gaithersburg, MD who said that My Dad made this pudding cake for my Mom when they were dating in graduate school. Considering her sweet tooth, this was a wise strategy. Ingredients:
1 cup all-purpose flour |
2/3 cup granulated sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 cup unsweetened cocoa |
1/2 cup whole milk |
2 tablespoons butter, melted |
1 teaspoon vanilla extract |
1 cup brown sugar, packed |
vanilla ice cream (optional) |
Directions:
1. Preheat oven to 350 degrees F. and grease an 8 X 8 glass baking dish or shallow 2 quart casserole.
2. In a medium bowl, combine flour, granulated sugar, baking powder, salt, cinnamon and 1/4 a cup of the cocoa. Whisk in milk, butter, and vanilla just until smooth. Spread batter into the baking dish.
3. In a small bowl mix the brown sugar and the remaining 1/4 cup cocoa; sprinkle evenly over batter.
4. Carefully pour 1 1/2 cups boiling water over mixture in baking dish; do not stir.
5. Bake 30 minutes (batter will separate into cake and pudding layers). Cool in pan on wire rack 10 minutes. Serve warm in dessert bowls with vanilla ice cream if you like.
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