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Chocolate Pudding Cake
– 9”x 13” pan version Heat oven to 350 degrees. In ungreased 9 x 13 x 2 pan, stir together 1 2/3 c. flour 1 ¼ c. granulated sugar 3 1/3 T. cocoa (3 T. and 1 tsp.) 3 1/3 tsp. baking powder ½ tsp. salt Mix in 3 1/3 T. salad oil (3 T. and 1 tsp.) 1 2/3 tsp. vanilla 5/6 c. milk with fork until smooth. Stir in 1 2/3 c. chocolate chips. Spread evenly in pan.
Sprinkle with 1 2/3 c. brown sugar (packed) and 5/12 c. cocoa (6 T.
and 2 tsp.). Pour 3 c. (minus 1 T.) hottest tap water over batter. Bake 40 min., let stand 15 mins. before serving. Serve with vanilla ice cream. |
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Chocolate Pudding Cake
– 9” square pan version Heat oven
to 350 degrees. In
ungreased 9” x 9” pan, stir together 1 c. flour ¾ c. granulated sugar 2 T. cocoa 2 tsp. baking powder 1/4 tsp. salt Mix in 2 T. salad oil 1 tsp. vanilla 1/2 c. milk with fork until smooth. Stir in 1 c. chocolate chips. Spread evenly in pan.
Sprinkle with 1 c. brown sugar (packed) and 1/4 c. cocoa Pour 1 3/4 c. hottest tap water over batter. Bake 40 min., let stand 15 mins. Before
serving. Serve with vanilla ice cream.
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