Hot Fudge Pudding Cake Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Cocoa | 2 Tablespoon | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| 1 cup chopped nuts, if desired | ||
| Packed brown sugar | 1 Cup (16 tbs) | |
| Cocoa | 1/4 Cup (16 tbs) | |
| 1 3/4 cups hottest tap water | ||
| Ice cream | ||
Directions
Heat oven to 350°.
Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased baking pan, 9 x 9 x 2 inches.
Mix in milk, oil and vanilla with fork until smooth.
Stir in nuts.
Spread in pan.
Sprinkle with brown sugar and 1/4 cup cocoa.
Pour hot water over batter.
Bake 40 minutes.
Let stand 15 minutes; spoon into dessert dishes or cut into squares and invert on dessert plates.
Top with ice cream and spoon sauce over each serving.
Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased baking pan, 9 x 9 x 2 inches.
Mix in milk, oil and vanilla with fork until smooth.
Stir in nuts.
Spread in pan.
Sprinkle with brown sugar and 1/4 cup cocoa.
Pour hot water over batter.
Bake 40 minutes.
Let stand 15 minutes; spoon into dessert dishes or cut into squares and invert on dessert plates.
Top with ice cream and spoon sauce over each serving.
Chef
