Warm Brownie Pudding Cake
What makes this dessert so irresistible? As it bakes, a pudding sauce forms beneath the cake layer. Cocoa-based and made without eggs, it’s an old-fashioned treat that should be served with a dollop of whipped cream or vanilla ice cream and a big spoon.
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup plus 1/4 cup unsweetened cocoa
- 1/2 cup milk
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup firmly packed brown sugar
- 1 3/4 cups boiling water
Preheat oven to 350 degrees. Grease 9-inch square baking dish.
Combine flour, sugar, baking powder, baking soda, salt and 1/3 cup cocoa in medium bowl. Combine milk, butter and vanilla in measuring cup; stir into dry ingredients just until blended. Spoon batter evenly into prepared dish.
Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over batter. Pour boiling water over entire mixture; do not stir.
Bake 35 to 38 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes. Serve with whipped cream or vanilla ice cream, if desired.
Makes 8 servings.
“Where God guides, He provides.”