CHOCOLATE FUDGE PUDDING CAKE
|Has a similar texture to a rich brownie. The fudge sauce sinks to the bottom during baking. Best served warm in dessert dish topped with a sccoop of vanilla ice cream. Serves 12
|2 cups||Flour||500 mL|
|1/4 cup||Unsweetened cocoa powder||50 mL|
|4 tsp||Baking powder||20 mL|
|1/2 tsp||Salt||2 mL|
|1-2/3 cups||Sugar||400 mL|
|1 cup||Coarsely chopped walnuts||250 mL|
|1 cup||Milk, room temperature||250 mL|
|1/4 cup [1/2 stick]||Unsalted butter, melted||50 mL|
|2 tsp||Vanilla||10 mL|
|1 ounce||Unsweetened chocolate, melted||30 g|
|1 cup||Sugar||250 mL|
|1 cup||Firmly packed dark brown sugar||250 mL|
|1/2 cup plus 2 tbsp||Unsweetened cocoa powder||150 mL|
|1-3/4 cup||Hot water||425 mL|
Preheat oven to 350°F [180°C]
CAKE Generously butter 9x13 inch [23x33 cm] baking dish. Stir first 4 ingredients into large bowl. Mix in sugar and nuts. Whisk milk, butter and vanilla in medium bowl. Add to dry ingredients and beat well. Beat in chocolate. Spoon batter into prepared dish; smooth top. Set aside while preparing sauce.
SAUCE Mix both sugars and cocoa in medium bowl. Gradually add hot water and stir until smooth. Gently pour sauce over back of spoon onto cake batter, covering completely.
Bake until cake is firm to touch and top is well browned, about 35 - 40 minutes.
Let cake cool slightly.