This is the cake of my childhood. Fudge pudding cake – I could make it from memory by the time I was twelve. Simple ingredients, a bowl, a spoon and a dish to bake it in. I’ve not made it in years. Too simple, possibly. Not challenging enough for the fearless cook I strive to be. Yet as I work on this post, I find myself still fascinated at how the sauce ends up on the bottom. I’m sure a chemist or physics major could scientifically explain how the sugary cocoa water on top of the cake batter before baking ends up thick and creamy under the cake once it’s finished baking but I’ve never asked one. I simply remain delighted by it.
Kaitie called yesterday.
“I miss you.”
When are you coming home?
I love that…
Fudge Pudding Cake
Preheat oven 350*F
1 cup flour
2/3 cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 tablespoons butter, melted
1 teaspoon vanilla
1 cup brown sugar
¼ cup cocoa
1 ½ cup boiling water
Sift dry ingredients into a medium sized bowl
Stir wet ingredients together in a separate bowl then add to dry ingredients.
Stir by hand until well mixed.
Place batter in a round baking dish
Sprinkle batter evenly with 1 cup of brown sugar
Sprinkle ¼ cup of cocoa evenly over the brown sugar
Pour 1 ½ cup boiling water over all
Place in the oven for 40 minutes.
Cake is done when a toothpick inserted into just the cake comes out clean.
Allow to cool then serve inverted on individual plates.
THE LOVE: Bake on the lowest level in your oven.
one year ago: pavlova
two years ago: onion antipasta
Thanks for reading.