I have been asked to post the recipe for the Cake, So Here it is. I doubled the recipe for the one I made and I will make the adjustments That I will use the next time I make it.
CHOCOLATE FUDGE PUDDING CAKE
1 cup all purpose flour
2 tsp Baking power
2/3 cups sugar (I used Splenda)
5 Tbs unsweetened Cocoa powder (I will use less next time, maybe 2 Tbs)
1/2 tsp salt
1/2 cups milk
2 Tbs oil
1 tsp Vanilla
1/2 cups nuts (called for Walnuts, but I used Peanuts and Almonds, All I had)
1 cup Brown Sugar (I used the Splenda Brown Sugar)
1/4 cup unsweetened Cocoa powder (again I would use less, 1 1/2 Tbs?)
1 1/2 cups boiling water
Pre-heat oven to 350 degrees. Butter or oil a 9 x 9 pan (As I doubled the recipe, I used a 9 x 13)
Whisk flour, Baking Powder, 5 Tbs Cocoa Powder and Salt together in the bowl of a stand mixer.
Mix in Milk, oil and Vanilla (Batter will be vary stiff! More like a Browne batter!)
Mix in the nuts
Spoon Batter into the Pan and spread evenly as possible.
Next, in a separate bowl, mix Brown Sugar and 1/4 cup unsweetened Cocoa powder together.
Sprinkle this mixture evenly over the Batter
Slowly pour 1 1/2 cups bowling water over the top (It will look like a soupy mess, But trust me! It will turn out Great!)
Put into the oven and bake for 40 minuets. DO NOT OVER BAKE! The cake will set and the bottom will be soft, Kind of like a Chocolate cobbler!
Place on a wire rack to cool. If your like me, At this point you have to try it to make sure it's good enough for Family and Friends. (Next time I make this, I will eat the whole thing myself!!)
To serve:
Using a big serving spoon, Scope a big portion into a bowl white it is still warm, turning the whole thing over so the cake is on the bottom and the sauce is on the top! (reheat in the microwave for a bit if it has cooled to much) and add a big scope of Vanilla Ice Cream or Whip Cream.
And stand-by for requests for seconds!
Hope you enjoy this as much as I did!
Tom
