Sunday, January 18, 2009

Hot Fudge Pudding Cake

From the kitchen of Santina Mullins Hale

1 1/4 cups sugar (divided)
1 cup all purpose flour
7 tablespoons cocoa (divided)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1 1/2 cups packed light brown sugar
1 1/4 cups hot water
whipped topping

Preheat oven to 350 degrees. In bowl, stir together 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla. Beat until smooth. Pour batter into an ungreased 8 or 9 inch square baking pan. Stir together remaining sugar, brown sugar and remaining cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake for 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping.

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