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.”