Hot Chocolate Pudding Cake
Is it magic? No, it's hot chocolate pudding cake. A delicious cake with a warm gooey center.
Servings: 8 servings
Ingredients
- 1-1/4 cups Imperial granulated sugar divided
- 1 cup all-purpose flour
- 1/2 cup Rodelle Cocoa divided
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup butter melted
- 1-1/2 teaspoons vanilla extract
- 1/2 cup Imperial light brown sugar packed
- 1-1/4 cups water hot
- Whipped topping optional
Instructions
- Preheat oven to 350°F.
- Combine 3/4 cup sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir to combine.
- Add in milk, butter and vanilla; beat until smooth.
- Spread batter in ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top but do not stir.
- Bake 35 to 40 minutes or until center is almost set. Remove from oven and let stand 15 minutes before serving. Serve in dessert dishes, spooning sauce from bottom of pan over top.
- Garnish with whipped topping, if desired.
