Chocolate Pudding Cake

This is a Chocolate Cake that creates it's own Chocolate, Gooey Pudding Sauce as it Bakes.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Stand Mixer
A  9" X 9" Non Stick Baking Pan. I use a Calphalon Pan that has straight, square corners as opposed to rounded corners. I prefer it for cakes like this and brownies.
If you don't have a Non Stick Pan, butter a Glass or Ceramic Pan well.

1 1/4 C Granulated Sugar, divided
1 C Flour
1/2 C  Rodelle Baking Cocoa, divided
2 tsp. Baking Powder
1/4 tsp Salt
1/2 C Whole Milk
5 1/2 TBS Butter, melted
1 1/2 tsp Vanilla
1/2 C Brown Sugar
1 1/4 C Hot Water

Garnish:
Vanilla Ice Cream or Homemade Whipped Cream (recipe included at the end)

In a Saucepan on Medium High Heat:
Water
Heat until just simmering.
Transfer to a Pyrex Glass Measuring Cup to reheat it in a Microwave when it's needed.

In the Stand Mixer with a Whisk Attachment:
3/4 C Granulated Sugar
Flour
1/4 C Cocoa
Baking Powder
Salt
Whisk until combined.

Add:
Milk
Butter
Vanilla
Whisk until Completely Incorporated and Smooth.

Spoon the Batter into the Pan.
Spread evenly with a Silicone Spatula.

In a Mixing Bowl:
1/2 C Granulated Sugar
Brown Sugar
1/4 C Cocoa
Stir well by hand with a Blending Fork.
Sprinkle evenly over the Batter in the Pan.

Gently Pour the Hot Water over the Dried Cocoa Mixture but Do Not Stir.

Bake for 30 - 35 minutes.
Remove Pan to a Rack to Cool for 15 minutes.

Serve in individual bowls. Make sure to get some of the Gooey Pudding from the bottom and Spoon it over the Cake to Serve.

Top with Homemade Whipped Cream or Vanilla Ice Cream.




This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!