Hot Fudge Pudding Cake

Well,  after posts on gruel, cabbage, and root vegetables, I figure it’s time for a little dessert!

Here’s a good, quick cake to make for dessert when you don’t know what else to make (and find yourself out of eggs). When served warm, it’s a cake with its own fudge sauce. When served at room temperature, it’s pudding and cake.  It easily comes together with no mess in just a few minutes. In fact, it’s one of my favorite recipes to teach to kids. Here’s a printer-friendly recipe just for them. I’ve written the directions so that they can read and cook independently.

What to do:

1. Rub a piece of butter all over a 9-inch round or square cake pan. Preheat your oven to 350F.
2. In a medium-sized mixing bowl, whisk together:

1 cup of flour
¾ cup of the sugar
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons cocoa.

3. Stir in:

½ cup milk
1 teaspoon vanilla
2 tablespoons melted shortening or vegetable oil

4. Mix it until it is smooth. Pour the batter into the prepared pan.

5. In a clean bowl, mix:
¾ cup sugar
¼ cup cocoa

6. Sprinkle the mixture over the batter. Do not mix.

7. Heat 1 ¾ cup water in the microwave or in a teapot.

8. Drizzle the water over top of the batter. Do not mix it in.

9. Bake the cake at 350F for 40 minutes. Serve the cake hot or cool.

Makes about 8 servings

Notes:  For extra fun, sprinkle on a few chocolate chips with your cocoa/sugar mixture. Top with ice cream.