This is a family go-to recipe, especially in the fall and winter. It is rich and chocolatey and will warm you up in no time. Recently featured at one of our Tuesday Dinners, I thought I would share the recipe with you!
Hot Fudge Pudding Cake
3/4 cup white sugar
1 cup all-purpose flour (or cake flour for a lighter cake)
1 1/2 tsp baking powder
1 1/2 TBSP cocoa powder
2 TBSP butter
1/2 cup milk
1/2 cup white sugar
1/2 cup brown sugar, firmly packed
1/3 cup cocoa powder
1 1/4 cup boiling water
I use a separate container to mix the dry ingredients for the cake in. I find it is easier to shake them all together in a Tupperware than try to mix them in the baking pan. You will need a 9-inch square pan or an equivalent.
For the cake, mix together the sugar, flour, baking powder (not baking soda, that ends in disaster), salt and cocoa. Soften the butter (I do this by adding it to the milk and microwaving for about 30 seconds). Add the butter in milk to the dry ingredients and stir until blended. Spread the batter evenly in the pan.
In a large measuring cup pour in the boiling water. Add the sugars and cocoa and stir until there are no (or very few) lumps. Gently pour over the top of the batter. (You could also pre-measure the sugars and cocoa into a bowl and add the water over top, then stir. Either way be careful, it is boiling water.)
Bake in a preheated 350′ oven for 25-45 minutes or until the cake is springy to the touch. If the cake part giggles if you wiggle the pan, it needs a couple more minutes.
Alternatively, this cake also microwaves very well and makes it a quick last minute dessert. Microwave on high power starting at 6 minutes. Microwave 2-minuteute intervals until the cake is springy to the touch.
Cool slightly and serve with whipped cream or ice cream as desired.