Ingredients:

For the Cake:

  • 1 C flour
  • 3/4 C sugar
  • 2 Tbsp unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 C whole milk
  • 2 Tbsp vegetable oil
  • 1 tsp vanilla extract

For the Topping:

  • 3/4 C light brown sugar
  • 1/4 C unsweetened cocoa powder
  • 1-1/2 C hot water

Directions:

  1. Preheat oven to 350 degrees
  2. Butter an 8″ or 9″ square baking dish – set aside
  3. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt
  4. Add to the dry mixture the milk, vegetable oil and vanilla
  5. Stir with a rubber spatula until combined
  6. Spread into an even layer in the prepared pan
  7. In a small bowl, combine the brown sugar and cocoa powder
  8. Sprinkle over the batter – DO NOT STIR!
  9. Pour the hot water evenly over the cake – DO NOT STIR!
  10. Bake for 40 to 45 minutes (40 minutes if using 9″ pan, 45 minutes if using an 8″ pan) and serve warm

Notes:

  1. When serving, invert the cake squares onto the plate; the pudding sauce will be on top
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