Brownie Pudding Cake
Cocoa on top. Cocoa on the bottom. Double layers of cocoa can't be bad. Right? This recipe has it. This Brownie Pudding Cake as cocoa in the mix for the cake layer and cocoa in the topping. A great combination.
Since you pour the topping over the cake layer, you'll need to stick with using a rectangular 9"x13" baking pan. I like the cake pans you bake in and then just cover; like this one I found on Cooking.com. And, I must confess. I have to give credit to my husband for introducing me to these pans.
Ingredients
| 3 cups | flour |
| 6 Tbsp | unsweetened cocoa powder |
| 2 Tbsp | baking powder |
| 2 1/4 cups | sugar |
| 1 tsp | salt |
| 1 1/2 cups | milk |
| 6 Tbsp | vegetable oil |
| 1 Tbsp | vanilla extract |
| 2 cups | brown sugar |
| 1 cup | unsweetened cocoa powder |
| 5 1/4 cups | boiling water |
Topping:
2 cups brown sugar
1 cup unsweetened cocoa powder
5 1/4 cups boiling water
Preheat the oven to 350 degrees.
Grease and flour 9"x13" baking pan.
Into a large mixing bowl, sift together the flour, 6 tablespoons cocoa,
baking powder, sugar, and salt.
Combine the milk, oil, and vanilla and add to the dry ingredients.
Beat until smooth.
Pour into the baking pan.
In a medium-size bowl, combine the brown sugar, 1 cup cocoa,
and boiling water.
Mix until smooth.
Gently pour over the batter.
Bake at 350 for 35 minutes.
Serve warm.
Makes 1 cake.
