Hot Fudge Pudding Cake - The Name Alone is EPIC
I wish I had a better picture of this cake - the pics do NOT do its deliciousness justice. Well, I actually didn't get to eat this one because I was sick (NOOOO *rageragerage*)--but the smell alone was heavenly and all taste-testers managed to express their approval in between the noms. So...hot fudge pudding cake = success!
The Close-up
Hot Fudge Pudding Cake
From Cook's Country
Serves 6 to 8
Do not overbake this cake or the pudding sauce will burn in the pan and the cake will be dry, not fudgy. Store leftovers, covered with plastic, in the refrigerator. Reheat individual servings in a microwave.
Ingredients:
1 cup sugar
1/2 cup Dutch-processed cocoa powder
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
4 tablespoons (1/2 stick) unsalted butter, melted
1 large egg yolk
2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
1 cup boiling water
Vanilla ice cream or whipped cream
Directions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8" squaare glass or metal cake pan with cooking spray. Whisk 1/2 cup sugar with 1/4 cup cocoa in small bowl.
2. Whisk flour, remaining 1/2 cup sugar, remaining 1/4 cup cocoa, baking powder, and salt in large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (batter will be stiff).
3. Using rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa mixture evenly over top. Gently pour boiling water over cocoa. Do not stir.
4. Bake until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey area comes out with moist crumbs attached, about 25 minutes. Cool on rack for at least 10 minutes. To serve, scoop warm cake into individual serving bowls and top with vanilla ice cream or whipped cream.
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mmm...chocolate...
The Close-up
Hot Fudge Pudding Cake
From Cook's Country
Serves 6 to 8
Do not overbake this cake or the pudding sauce will burn in the pan and the cake will be dry, not fudgy. Store leftovers, covered with plastic, in the refrigerator. Reheat individual servings in a microwave.
Ingredients:
1 cup sugar
1/2 cup Dutch-processed cocoa powder
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
4 tablespoons (1/2 stick) unsalted butter, melted
1 large egg yolk
2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
1 cup boiling water
Vanilla ice cream or whipped cream
Directions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8" squaare glass or metal cake pan with cooking spray. Whisk 1/2 cup sugar with 1/4 cup cocoa in small bowl.
2. Whisk flour, remaining 1/2 cup sugar, remaining 1/4 cup cocoa, baking powder, and salt in large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (batter will be stiff).
3. Using rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa mixture evenly over top. Gently pour boiling water over cocoa. Do not stir.
4. Bake until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey area comes out with moist crumbs attached, about 25 minutes. Cool on rack for at least 10 minutes. To serve, scoop warm cake into individual serving bowls and top with vanilla ice cream or whipped cream.
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
mmm...chocolate...