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Fudge Pudding Cake




Source of Recipe


King Arthur Flour


List of Ingredients




1 cup King Arthur Unbleached All-Purpose Flour
1 1/2 cups sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cocoa (Dutch process is best), divided
1/2 cup milk
1 teaspoon vanilla
2 tablespoons melted shortening or vegetable oil
1 3/4 cups hot water

Recipe



In a medium-sized mixing bowl, whisk together the flour, 3/4 cup of the sugar, baking powder, salt, and 2 tablespoons of the cocoa. Stir in the milk, vanilla and melted shortening or oil, mixing till smooth. Pour the batter into a greased 8 or 9-inch round or square cake pan.

Mix the remaining 3/4 cup sugar with the remaining 1/4 cup cocoa, and sprinkle this mixture over the batter. Gently drizzle the hot water over the uncooked batter; there's no need to mix it in.

Bake the cake in a preheated 350°F oven for 40 minutes, or until the top is set. Serve the cake hot, with its sauce spooned over the top and topped with whipped cream or ice cream, if desired. If you can't serve it right away, keep it at room temperature (for 2 or 3 days), and reheat it in the microwave just before serving. Yield: 9 servings.