Hot Fudge Pudding Cake

Summary

Yield9
Prep Time45 minutes

Description

Hot Fudge Pudding Cake

Ingredients

  • 1 c Ginger Evans all-purpose flour
  • 3⁄4 c Ginger Evans sugar
  • 6 T Ginger Evans cocoa mix
  • 1⁄4 t Marcum cinnamon
  • 2 t Ginger Evans baking powder
  • 1⁄4 t Marcum salt
  • 1⁄2 c milk
  • 2 T Westcott vegetable oil
  • 1 t Marcum vanilla
  • 1 c Ginger Evans brown sugar
  • 1 3⁄4 c coffee
  • 1 Coburn Farms whipped topping (optional)

Instructions

In a medium bowl combine flour, white sugar, 2 T. cocoa, cinnamon, baking powder and salt. Stir in the milk, oil and vanilla until smooth. Spread in a greased 9-inch square baking pan. Combine brown sugar and 4 T. cocoa; sprinkle over batter. Pour hot coffee over all DO NOT stir. Bake at 350 degrees for 35 to 40 minutes. Serve warm.  Top with whipped cream or ice cream if desired.

Notes

I love chocolate and have tinkered with many pudding cake recipes over the years. I upgraded this recipe by substituting instant chocolate-flavored coffee for hot water and adding a touch of cinnamon. It's quick it's easy and it's low fat. What better way to get a chocolate fix?