I came across this recipe at Broken or Not while cruising BlogExplosion. It sounded so good I felt I must post it here at This Mama Cooks!
What intrigued me was while it's called a cake, it has no eggs. Just the sort of recipe I'm looking for the egg-sensitive Boo Girl, thanks Kris. (She's also starting to post recipes on her blog every Sunday, so cruise on by her site and tell her This Mama Cooks! sent you.)
Hot Fudge Pudding Cake*
1 1/4 cups granulated sugar, divided
1/3 cup butter or margarine, melted
1 cup all purpose flour
1 1/2 tsp vanilla
7 Tbsp. Hershey's cocoa, divided
1/2 cup packed light brown sugar
2 tsp baking powder
1 1/4 cups hot water
1/4 tsp salt
1/2 cup milk
vanilla ice cream (optional)**
Heat oven to 350 degrees.
In large bowl, stir together 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder, and salt.
Stir in milk, butter, and vanilla. Beat until smooth.
Pour batter into 8 or 9 inch square baking pan.
Stir together remaining 1/2 cup granulated sugar, brown sugar, and remaining 4 tablespoons of cocoa; sprinkle mixture evenly over batter.
Pour water over top. DO NOT STIR.
Bake 35-40 minutes, or until center is almost set.
Cool 15 minutes.
Spoon into dessert dishes.
Spoon sauce from bottom of pan over top of cake. Serve warm with vanilla ice cream, if desired. Garnish as desired.