I adore gloomy days like today, especially when I don’t have to work! It means sleeping in for the morning, laying in bed for however long I want, having a casual lunch with the DB, listening to Maroon 5′s new CD on repeat while baking, blogging, and watching a Top Chef marathon on Bravo. Life is good.
This recipe is from allrecipes and might be one of the greatest things I’ve ever made. I was initially intrigued by the method of preparing the dish, but followed the directions to a T and was glad I did. The cake was moist, the pudding was thick, and they both blended perfectly together. I couldn’t wait until the cake cooled from the oven and ate it instantly. No regrets here! It tasted just as good as if it was cooled– just a bit runnier. Let the cake sit for a bit after the oven so the pudding has a chance to thicken. Oh, serving with ice cream doesn’t hurt, either.
- 3/4 cup all-purpose flour
- 2/3 cup white sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 3 tablespoons vegetable oil
- 2/3 cup packed brown sugar
- 1/4 cup miniature semisweet chocolate chips
- 1 teaspoon vanilla extract
- 1 1/4 cups hot water
- Preheat oven to 350 degrees F (175 degrees C).
- In an 8×8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt. Add milk and oil, mix well. Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture. Add the vanilla to the hot water, then pour the water over the top.
- Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry. Serve warm with a spoon or at room temperature.