Wednesday, April 08, 2009
Hot Fudge Chocolate Pudding Cake
I had been studying for my NRP certification on Friday, but I so badly wanted to be able to make something to enter in this week's LaPiS theme: MELTed bliss. I had been teasing my kids with the photo of this delectable and easy to bake chocolate dessert, but I told them they would have to wait because I needed to study for my certification. My stepd offered to bake it the other night, but it was too late (at 10 pm) and I told her she could make it the next day (yesterday). She started measuring, but got confused with the instruction (I asked her to take note of "divided" measurements for white sugar and cocoa), so she gave up. My older son volunteered then. And this was his product. I am two chapters away from finishing the DVD "textbook" and I thought I could use a break by blogging about it.
I am so proud of him!
Taken from my Hershey's Classic Recipes cookbook, the recipe can be found online.
* 1-1/4 cups granulated sugar, divided
* 1 cup all-purpose flour
* 1/2 cup HERSHEY'S Cocoa, divided
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* 1/3 cup butter or margarine, melted
* 1-1/2 teaspoons vanilla extract
* 1/2 cup packed light brown sugar
* 1-1/4 cups hot water
* Whipped topping
Slideshow below is not a step-by-step series since my son was the one whipping it up while I was studying...I took the photos when it was done.
1. Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
2. Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.
3. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Makes about 8 servings.