Hot Fudge Pudding Cake

From Cook’s Country

Do not overbake. Store leftovers, covered with plastic, in the fridge. Reheat individual servinces in a microwave about 1 minutes.

Has Kim tried this? Yes

Okay, but not fantastic. Ice cream makes everything better.

1 c sugar

1/2 c Dutch-processed cocoa powder

1 c all-purpose flour

2 tsp baking powder

1/4 tsp salt

1/2 c milk

4 tbsp unsalted butter, melted

1 large egg yolk

2 tsp vanilla extract

1/2 c semisweet chocolate chips

1 c boiling water

Vanilla ice cream or whipped cream

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch square glass or metal cake pan with cooking spray. Whisk 1/2 c sugar with 1/4 c cocoa in small bowl.

2. Whisk flour, remaining 1/2 c sugar, remaining 1/4 c cocoa, baking powder, and salt in 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 (batter will still be stiff).

3. Using rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa mixture evenly over top. Gently pour boiling water over cocoa. Do not stir.

4. Bake until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey area comes out with moist crumbs attached, about 25 minutes. Cool on rack for at least 10 minutes. To serve, scoop warm cake into individual serving bowls and top with ice cream or whipped cream.

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