Double Chocolate Pudding Cake

By draingal

Pudding cake tastes best when it is fresh from the oven and the pudding is at its creamiest. For a nuttier texture, try adding 1/2 cup chopped and toasted almonds. Sprinkle them on top of the cake batter with the brown sugar and chocolate chips.

Ingredients

• 3/4 cup flour
• 1/3 cup + 1/2 cup brown sugar
• 1/3 cup cocoa
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup + 1 1/4 cup milk
• 3 tbsp. vegetable oil
• 1/8 tsp. almond extract
• 1/2 cup + 1/4 cup chocolate chips
• 2 tsp. vanilla
• 1/2 tsp. cornstarch

Preparation

Step 1

Prepare a deep 9 inch pie plate or 8x8 square baking pan. Right in the pan, mix the flour, 1/3 cup brown sugar, cocoa, baking powder, and salt. Add the 1/2 cup milk, oil, and almond extract all at once. Mix to combine, taking care to not overmix.
Spread the cake batter evenly in the baking pan. Sprinkle the 1/2 cup brown sugar and 1/2 cup chocolate chips on top. Set aside.
Put a small saucepan over medium heat. Warm the milk until it is very hot, but not boiling. Stir in the cornstarch. Cook for one minute. Remove from heat. Stir in the vanilla. Add the 1/4 cup chocolate chips and stir until melted.
Pour the hot milk mixture over the cake batter in the pan. Bake at 350 for 25-30 minutes, or until the center has set and the pudding is bubbling up the sides. Remove from the oven and serve with whipped cream or vanilla ice cream.