Hot Fudge Pudding Cake
|All purpose flour||1 Cup (16 tbs) (Gold Medal)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
|Chopped nuts||1 Cup (16 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Hot tap water||1 3⁄4 Cup (28 tbs)|
|Ice cream||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Heat oven to 350°.
Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased baking pan, 9 x 9 x 2 inches.
Mix in milk, oil and vanilla with fork until smooth.
Stir in nuts.
Spread in pan.
Sprinkle with brown sugar and 1/4 cup cocoa.
Pour hot water over batter.
Bake 40 minutes.
Let stand 15 minutes; spoon into dessert dishes or cut into squares and invert on dessert plates.
Top with ice cream and spoon sauce over each serving.