Denver Chocolate Pudding

By Bonnie T

Ingredients

• 1 stick unsalted butter room temperature
• 1 1/3 cups sugar separated
• 1 cup flour sifted before measuring
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 2 ounces unsweetened baking chocolate melted and cooled slightly
• 2 teaspoons vanilla extract separated
• 1/3 cup dark brown sugar firmly packed
• 3 rounded tablespoons unsweetened cocoa
• 1 1/2 cups boiling water

Details

Servings 4

Preparation

Step 1

Preheat to 350 degrees with rack in center position. Grease 9 inch square baking pan. Put butter and 2/3 cup sugar in a 2 quart bowl. Mix until light and fluffy.

Put flour, baking powder and salt in a sifter and set over mixing bowl. Sift onto butter mixture. Add the milk and mix on low speed or whisk until ingredients are combined. DO NOT OVERBEAT!

Use rubber spatula to fold in chocolate and 1 teaspoon vanilla. Pour into prepared pan. In same bowl, stir brown sugar, 2/3 cup sugar and cocoa. Sprinkle over batter. Add 1 teaspoon vanilla to boiling water and slowly pour over batter. Bake one hour or until top is firm. Cool slightly and cut into squares. Spoon sauce from bottom of pan over cake. Serve with ice cream. Best served warm.