Lest I mislead anyone about the extent of my virtuous eating habits with my earlier post on meatless Monday, I’ll share a recipe revealing the decadent side of my life.
Picture a moist slice of chocolate cake smothered in a generous helping of warm homemade chocolate pudding.
Imagine the whole mess covered in whipped cream, maybe even topped with a few toasted pecans...a handful of toasted coconut…a chopped toffee bar…a drizzle of caramel sauce…
None of those fancy-shmancy toppings are necessary, though, to make this simple dessert taste good.
Here’s a recipe for plain old unadorned “Chocolate Pudding Cake,” and it’s easy to make!
Chocolate Pudding Cake
¾ cup sugar, 1 cup all-purpose flour, 2 Tbsp. cocoa, 2 tsp. baking powder, ¼ tsp. salt,
½ cup milk, 3 Tbsp. melted margarine, 1 tsp. vanilla
½ cup sugar, ½ cup brown sugar
¼ cup cocoa, 1 ½ cups water
Sift sugar, flour, cocoa, baking powder and salt together into a 9-inch square pan. Stir in milk, butter and vanilla; spread evenly in pan. Combine ½ cup sugar, ½ cup brown sugar and ¼ cup cocoa and sprinkle over batter. Pour water over top. Bake at 350 degrees for 40 minutes.
Spoon yourself a generous serving and top with whipped cream, chopped nuts, toasted coconut…
or not—but enjoy!