Creamy Brownie Pudding Cake

By Peggie

Ingredients

• 1 cup (250 mL) Robin Hood® Original All Purpose Flour
• 1/2 cup (125 mL) sugar
• 2 tbsp (30 mL) cocoa
• 2 tsp (10 mL) baking powder
• 1/4 tsp (1 mL) salt
• 1/2 cup (125 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk (set aside remaining for sauce)
• 1 egg
• 3 tbsp (45 mL) butter, melted
• 1 tsp (5 mL) vanilla extract
• SAUCE
• 1/3 cup (75 mL) granulated sugar
• 1/3 cup (75 mL) packed brown sugar
• 1/3 cup (75 mL) cocoa
• Remaining Carnation Regular, 2% or Fat Free Evaporated Milk, hot

Preparation

Step 1

Preheat oven to 350°F (180°C). Grease an 8” square (20 cm square) baking dish.
BATTER: Sift flour, sugar, cocoa, baking powder and salt in medium mixing bowl. Stir in evaporated milk, egg, butter and vanilla. Spread in prepared baking dish.
SAUCE: Whisk together sugars, cocoa and hot evaporated milk. Pour milk mixture over batter.
Bake in preheated oven 22 - 25 minutes. Center will be very saucy. Cool on wire cooling rack 30 minutes before serving. Serve with whipped cream or ice cream.
TIPS

If you have leftovers you can simply reheat before serving.