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Easy Fudge Pudding Cake

May 26, 2010

I keep finding variations of this recipe; it’s an old standby for many people, but if you’ve never made it, I’d certainly recommend it. My brother made it and he said that his housemates, who eschew leftovers, ate it up the next day. You’ll see that, for some of the ingredients, you can choose how much to add. If you like less sweet desserts, add less sugar. If you like a lot of chocolate, add more cocoa powder.

1 C. all-purpose flour
2 t. baking powder
½ t. salt
½-3/4 C. sugar
5 ½-6 T. cocoa powder
½ C. milk
2 T. oil or melted butter
½-1 C. chopped nuts (pecans, walnuts, hazelnuts, or almonds)
¾ -1 C. brown sugar
1 ¼-1 ¾ C. hot water (If you use the least amount of brown sugar, use the least amount of water. It’s the brown sugar and water that make the pudding, so the more water/brown sugar, the more pudding.)

With a whisk, mix together flour, baking powder, salt, sugar, and 1 ½-2 T. cocoa. Add milk, butter or oil, and nuts. Spread into a greased 8” square pan, or one small round cake pan.

Combine remaining cocoa and brown sugar and sprinkle over the top. Pour hot water over the top. Bake 45 minutes at 350°. Serve warm with whipped cream or ice cream, or not. I don’t really recommend using Cool Whip on anything, but I’m not going to stop you, either.

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