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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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taken from Southern Living. haven't tried it yet, but can't wait! cooking time also includes the time required for letting the cake to partially cool Ingredients:
1 cup all-purpose flour |
2 tablespoons unsweetened cocoa |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 1/4 cups granulated sugar, divided |
1/2 cup milk, at room temperature |
3 tablespoons vegetable oil |
1 teaspoon vanilla extract |
1/2 cup firmly packed light brown sugar |
1/4 cup unsweetened cocoa |
1 1/2 cups boiling water |
Directions:
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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