Ingredients
- 1 1
- cup all-purpose flour
- 2 2
- tablespoons unsweetened cocoa
- 2 2
- teaspoons baking powder
- 1/4 1/4
- teaspoon salt
- 1 1/4 1 1/4
- cups granulated sugar, divided
- 1/2 1/2
- cup milk, at room temperature
- 3 3
- tablespoons vegetable oil
- 1 1
- teaspoon vanilla extract
- 1/2 1/2
- cup firmly packed light brown sugar
- 1/4 1/4
- cup unsweetened cocoa
- 1 1/2 1 1/2
- cups boiling water
- Whipped cream or ice cream
Preparation
Step 1
1. Preheat oven to 350°. Stir together flour, next 3 ingredients, and ¾ cup granulated sugar in a large bowl; stir in milk, oil, and vanilla. Spread batter in a lightly greased 8-inch square pan.
2. Combine brown sugar, cocoa, and remaining ½ cup granulated sugar in a small bowl; sprinkle over batter in pan. Using a spoon, gently drizzle 1½ cups boiling water over batter, being careful not to disturb layers. (Do not stir.)
3. Bake at 350° for 45 minutes or until a cake layer forms on top and layer springs back when touched. Let cool on a wire rack 25 minutes. Serve warm with whipped cream or ice cream.
Chocolate-Cherry Pudding Cake: Thaw 1 (12-oz.) package frozen dark, sweet, pitted cherries; drain. Pat cherries dry with paper towels. Prepare recipe as directed through Step 2, gently sprinkling cherries over batter in pan. Proceed with recipe as directed.
Mocha Pudding Cake: Substitute hot freshly brewed coffee for boiling water. Proceed with recipe as directed.