These were the scraps from the pan folks. I had approximately 30 seconds to snap a picture before my husband snarfed this plate down. He told me I should just take a picture of the empty pan and tell you that it was so good there was none left to take a picture of.
There are a couple of things about this cake: 1. don't over cook it. The first time I made it I over cooked it. It all still magically disappeared, because it's just that good and the ice cream on top didn't hurt either, but trust me you will love it that much more if it's still warm and gooey. 2. Make double. Then you will have some to eat for yourself should you choose to share with others. Note: Sharing is not recommended and serving with a big scoop of vanilla ice cream is required.
One Year Ago:
Two Years Ago:
Hot Fudge Pudding Cake
INGREDIENTS
- 1 cup sugar
- ½ cup cocoa powder
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 4 tablespoons butter, melted
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ cup semisweet chocolate chips
- 1 cup boiling water
DIRECTIONS
- Preheat oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray. Whisk ½ cup sugar with ¼ cup cocoa powder and set aside.
- Whisk the flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder, and salt in a large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (the batter will be stiff).
- Using a rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa and sugar mixture evenly over the top. Gently pour boiling water over cocoa. Do not stir.
- Bake until the top of the cake is cracked, sauce is bubbling and a toothpick inserted into cakey area comes out with moist crumbs attached, about 22-24 minutes. Cool on rack for at least 10 minutes. Serve warm with vanilla ice cream.
Source: Mel's Kitchen Cafe
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