Rich Chocolate Pudding Cake

½ cup semisweet chocolate morsels
¼ cup butter
1 cup all-purpose fl our
⅓ cup cocoa
½ teaspoon baking powder
½ teaspoon salt
2 eggs
1 cup sugar
¾ cup whole milk
2 teaspoons vanilla extract

Topping:

¾ cup brown sugar
1/8 cup cocoa
1½ cups boiling water (or coffee)

Heat oven to 350°.

Over gentle heat, melt chocolate morsels and butter together, stirring occasionally, until blended and smooth. Set aside.

Sift together flour, cocoa, baking powder and salt. Set aside.

In a large bowl, beat eggs to break them up. Add sugar, milk, vanilla and chocolate mixture. Stir in flour mixture and spread into an 8- by 8-inch baking pan. Combine brown sugar and cocoa and sprinkle evenly over the batter. Pour hot water over the top and bake until the cake begins to pull away from the sides of the pan, about 40 minutes. The cake will jiggle quite a bit in the middle as if it is soupy—that’s the pudding, so don’t be tempted to bake it longer. Allow cake to cool a little before serving with unsweetened whipped cream or vanilla ice cream. Reheat leftovers briefly in the microwave. Serves 8.

I got this recipe from the magazine Edible Louisville.  Our oven tilts forward a bit which caused the front of the pan to catch more of the "pudding" instead of the middle.  I think with a balanced oven this recipe would have been even better.  

Megan-3

Jesse-3.5