This is easy and wonderfully, deeply chocolate. Like most pudding cakes, regardless of the odd construction, in the end you have a fudgey cake sitting in a pool of warm fudge sauce. Add some ice-cream on the side or whipping cream and you will have one exceptional cake. It’s probably the precursor to today’s trendy molten chocolate cakes but decidedly more low tech.
2 tbsp cocoa
1 3/4 cup hot water
2 tsp Clabber Girl Baking Powder
1/8 tsp salt
1/2 cup milk
2 tbsp melted unsalted butter
1/2 cup finely chopped walnuts
1 cup all-purpose flour
1 cup brown sugar, firmly packed
3/4 cup granulated sugar
1/4 cup cocoa powder
Preheat oven to 350° F. Generously spray a 9-inch pan (round or square) with non-stick cooking spray. In a mixer bowl, blend the flour, sugar, cocoa, baking powder, and salt. Then add in the milk and butter. Stir in nuts. Pour into prepared pan. In another medium bowl, blend the brown sugar and cocoa. Sprinkle over batter and then pour the hot water over the ingredients in the pan. Bake for 45 minutes until cake puffs up and seems set. Serve as is or with ice-cream or whipping cream.
2 tbsp cocoa
1 3/4 cup hot water
2 tsp Clabber Girl Baking Powder
1/8 tsp salt
1/2 cup milk
2 tbsp melted unsalted butter
1/2 cup finely chopped walnuts
1 cup all-purpose flour
1 cup brown sugar, firmly packed
3/4 cup granulated sugar
1/4 cup cocoa powder
Preheat oven to 350° F. Generously spray a 9-inch pan (round or square) with non-stick cooking spray. In a mixer bowl, blend the flour, sugar, cocoa, baking powder, and salt. Then add in the milk and butter. Stir in nuts. Pour into prepared pan. In another medium bowl, blend the brown sugar and cocoa. Sprinkle over batter and then pour the hot water over the ingredients in the pan. Bake for 45 minutes until cake puffs up and seems set. Serve as is or with ice-cream or whipping cream.