Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 2 tablespoons unsweetened cocoa

  3. 2 teaspoons baking powder

  4. teaspoon salt

  5. 1 1/4 cups granulated sugar , divided

  6. cup milk , at room temperature

  7. 3 tablespoons vegetable oil

  8. 1 teaspoon vanilla extract

  9. cup firmly packed light brown sugar

  10. cup unsweetened cocoa

  11. 1 1/2 cups boiling water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°.

  2. Stir together flour, next 3 ingredients, and 3/4 cup granulated sugar in a large bowl.

  3. Stir in milk, oil, and vanilla.

  4. Spread batter in a lightly greased 8-inch square pan.

  5. Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; sprinkle over batter in pan.

  6. Using a spoon, gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers. (Do not stir.).

  7. Bake at 350° for 45 minutes or until a cake layer forms on top and layer springs back when touched.

  8. Let cool on a wire rack 25 minutes. Serve warm with whipped cream or ice cream.

  9. VARIATION: Chocolate-Cherry Pudding Cake: Thaw 1 (12-oz.) package frozen dark, sweet, pitted cherries; drain. Pat cherries dry with paper towels. Prepare recipe as directed through Step 2, gently sprinkling cherries over batter in pan. Proceed with recipe as directed.

  10. VARIATION: Mocha Pudding Cake: Substitute hot freshly brewed coffee for boiling water. Proceed with recipe as directed.


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