Brownie Pudding Cake
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 servings
For the Cake
- 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
InstructionsPreheat 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
- 2-1/4 cups brown sugar
- 3/4 cup unsweetened cocoa powder
- 5-1/4 cups boiling water