Monday, April 29, 2013

Hot Fudge Pudding Cake

My sweet little Rhett is home sick today, thus I'm home with him.  He's so content just laying on the couch watching some cartoons.  Every once in a while he'll ask me to bring him a drink or to change the channel for him...so sweet!  So...while he's watching TV I've been able to get some much needed spring cleaning done!  Windows washed, floors mopped, decluttering the top of the piano, and getting this blog post to you all!

This is one of my absolute all-time favorite desserts EVER!  The ooey gooey fudgey sauce and the moist chocolate cake is perfect paired with some moose tracks ice cream (or vanilla or whatever you like).  Just make sure to serve the cake warm...yummy!

(Side note...my little one just came and asked me if he could unload the dishwasher for me...then he adds "for a buck".  Apparently he saw something on TV that is calling his name!:)  So now I've got my 6 year old doing dishes while he's home sick...he must be feeling better!)

Hot Fudge Pudding Cake
PRINT RECIPE


1 cup sugar,divided
1/2 cup cocoa powder, divided
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk (I used skim, but any will work)
4 tablespoons butter, melted
1 egg yolk
2 teaspoons vanilla
1/2 cup semisweet chocolate chips
1 cup boiling water

Preheat oven to 350 degrees.  Grease an 8" square baking pan with cooking spray.  Set aside.

Mix 1/2 cup of the sugar with 1/4 cup of the cocoa in a small bowl and set aside.  Mix the flour with the remaining sugar, cocoa, baking powder and salt in a large bowl.  Set aside.  Now whisk together milk, butter, egg yolk and vanilla in yet another bowl (I know there's a lot of bowls involved in this one...but the clean up is easy and it's so worth it!!!) until smooth.  Stir the milk mixture into the flour mixture and stir until combined.  Don't over mix, just get all the ingredients combines and you're good.  Fold in the chocolate chips.

Pour batter into greased pan and spread out evenly using the back of a spatula.  Sprinkle the sugar/cocoa mixture evenly over the batter.  Heat your water to boiling and then slowly pour over the sugar/cocoa mixture.  Do not stir the water!

Bake for 22-24 minutes or until the sauce is bubbling and a toothpick inserted comes out with moist crumbs. Cool on a wire rack for 10 minutes.

Serve warm with your choice of ice cream.

Recipe source: Cook's Country
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