CHOCOLATE PUDDING CAKE...SAY WHAT?
I found this recipe in one of the first cookbooks I've ever owned, which was from my Mom. She gave it to me when I moved to college, nearly 15 years ago. I was actually looking for a seafood pasta recipe that I used to make from the cookbook. Then, I decided to go through the entire cookbook, looking for recipes for inspiration. And I found this gem of a chocolate recipe! There was something about the name: Pudding + Cake! What?! And I had everything in my pantry. It's frustrating sometimes when you run across a recipe and you want to make it right away and you don't have all the ingredients. This time I did! Then, nom nom nom! Perfect for any occasion.
CHOCOLATE PUDDING CAKE Adapted from Family Circle Makes 8 servings
1 cup all-purpose flour
¾ cup granulated sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
½ tsp salt
½ cup chopped walnuts
¾ cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup hot water
½ cup chocolate syrup
Whipped cream or vanilla ice cream
Preheat oven to 350 degrees. Coat an 8 x 8 x 2-inch square baking pan with nonstick cooking spray.
Combine flour, sugar, cocoa powder, baking powder, salt, walnuts and mix in a large bowl. Stir in milk, butter and vanilla until blended. Add batter into baking pan.
Mix together hot water and chocolate syrup in a small bowl. Pour over batter. Don't do anything else!
Bake in oven for 35 minutes until cake is done and pudding bubbles up on the sides. Remove from oven and let cool for 20 minutes. Serve warm. It's best served this way! If you have any leftovers, cover and put in refrigerator, to reheat, cut off a slice and reheat in the microwave.