Chocolate Pudding Cake

Makes 16 servings

This easy cake forms a rich, chocolatey pudding layer at the bottom as it bakes. Clean-up is simple, because most of the mixing is done right in the pan! If you can, make the cake a day before you serve it, to allow its fudgy flavor and texture to develop. Store it covered in the refrigerator, and serve it warm or at room temperature.

Ingredients

• 2/3 cups all-purpose flour
• 1/2 cup sugar
• 3 tbsp Chocolate Malt-O-Meal® cereal, uncooked
• 1/2 cup unsweetened cocoa powder, divided
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 2/3 cup packed dark brown sugar
• 1/3 cup miniature semisweet chocolate chips
• 1 cup very hot water
• 1 tablespoon vanilla extract

Directions

1. Preheat oven to 350°F.
2. In an 8-inch square baking pan, stir together the flour, white sugar, cereal, 1/4 cup of the cocoa, the baking powder, and salt with a whisk or fork. Add the milk and oil; stir until smooth.
3. Sprinkle the brown sugar, the remaining 1/4 cup of the cocoa, and the chocolate chips evenly over the batter.
4. Stir together the hot water and vanilla, and pour it over the top of the batter.
5. Bake until the top of the cake is dry and a thick, pudding-like layer has formed on the bottom, 35-40 minutes. Let cool at least 1 hour before serving (use a spoon).

1 Comment

This entry was posted on Wednesday, December 3rd, 2008 at 9:39 am and is filed under Desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.