Chocolate Pudding Cake

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After all that rich Thanksgiving Day food last week, I am sure you need a nice, light dessert, right? Sorry - guess you will have to go to a different blog for that. If, on the other hand, you want an awesome, gooey, decadent, chocolate wonder of a dessert, you have come to the right place.

The original concept for Chocolate Pudding Cake is not new, nor is it mine. I've been making this for years, from a recipe in one of James Beard's cookbooks, and I fiddled around with it because I found the original to be a little on the bland side. It was worth trying to improve though, because it was super easy and, well, ...chocolate! My brother Scott always used to ask me to make it when he came over for dinner and to have his pockets emptied at the poker table [that howl you hear proves he does read my blog!]. Over the years I have changed it around to this version which is still very simple, but with a deeper flavor and creamier pudding layer. It's a fun recipe and this is how you do it:
Cream together
4 tablespoons soft butter
3/4 cup white sugar
Then beat in
1 egg
Add
1 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup baking cocoa
1/2 cup milk
1 teaspoon vanilla
Beat at medium speed for about 2 minutes, until creamy and well mixed. Spread evenly in a greased 8X 8 inch baking panMix together
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup baking cocoa
1/4 teaspoon salt
and spread evenly over the batterNext, in a 2 cup measure, combine
1 1/4 cup water
1/4 cup half and half
and heat to just below the boling point in the microwave. Carefully pour over the dry ingredients, making sure to keep the stream moving so you don't make any craters.Bake for about 35 minutes at 350º. Cool at least 30 minutes and then serve with something to cut the richness - like whipped cream or vanilla ice cream.Yum yum yum yum yum.

Cake:
4 tablespoons soft butter
3/4 cup white sugar
1 egg
1 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup baking cocoa
1/2 cup milk
1 teaspoon vanilla
Topping:
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup baking cocoa
1/4 teaspoon salt
1 cup water
1/4 cup half and half

Cream together the butter and sugar and beat in the egg. Add remaining ingredients and beat for two minutes, until well combined. Spread evenly in a well-greased 8 inch square baking dish. Combine the dry topping ingredients and sprinkle in an even layer over the cake. Combine the water and cream in a 2 cup measure and microwave for about 2 minutes, just until it begins to boil. Gently pour the water/cream over the dry ingredients, making sure to keep the cup moving so as not to wash all the dry ingredients away from any one spot. Place baking dish on a sheet pan and place in 350 degree oven for about 30 - 35 minutes, until cake is done and edges are nicely bubbly. Cake will seem quite moist - do not over bake. Allow to cool for at least 30 minutes and serve with whipped cream or vanilla ice cream. Store leftovers in the fridge.