Is this a pudding or a cake? As the dessert bakes, the cake rises to the top, leaving a fudgy layer of pudding below. An easy, excellent dessert that everyone loves. Serve warm, topped with whipped cream or ice cream.
This recipe originally appeared in Yankee Magazine’s Church Suppers and Potluck Dinners Cookbook (1996).
Yield:
10 to 12 servingsFor the Cake
Ingredients
3 cups all-purpose white flour
6 tablespoons unsweetened cocoa powder
2 tablespoons baking powder
2-1/4 cups white sugar
1-1/2 teaspoons salt
1-1/2 cups milk
6 tablespoons vegetable oil
1 tablespoon vanilla extract
Instructions
Preheat the oven to 350 degrees F. Butter a 9-inch by 13-inch baking pan.
Into a large mixing bowl, sift together the flour, 6 tablespoons cocoa, baking powder, sugar, and salt. Combine the milk, oil, and vanilla and add to the dry ingredients. Beat until smooth. Pour into the baking pan.
For the Topping
Ingredients
2-1/4 cups brown sugar
3/4 cup unsweetened cocoa powder
5-1/4 cups boiling water
Instructions
In a medium-size bowl, combine the brown sugar, 3/4 cup cocoa, and boiling water. Mix until smooth. Gently pour over the batter. Bake for 35 minutes. Serve warm.
