Hot Fudge Pudding Cake
|All purpose flour/Unbleached / self-rising flour||1 1⁄4 Cup (20 tbs)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Margarine/Butter||2 Tablespoon, melted|
|Hot water||1 1⁄3 Cup (21.33 tbs)|
|Whipped cream/Favorite flavor ice cream||1⁄2 Cup (8 tbs)|
Heat oven to 350°F.
Lightly spoon flour into measuring cup; level off.
In small bowl, combine flour, 3/4 cup of the sugar, 2 tablespoons of the cocoa, baking powder and salt.
Stir in milk, margarine and vanilla until well blended; spread in 9-inch round or square pan or baking dish.
In small bowl, combine remaining 1 cup sugar, 2 tablespoons cocoa and salt; sprinkle evenly over cake batter.
Pour hot water over sugar mixture.
Bake at 350°F for 35 to 45 minutes or until center is set and firm to the touch.
Serve warm with whipped cream or ice cream.