An Amazing (Chocolate) and Easy Dessert!

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An Amazing (Chocolate) and Easy Dessert!

My career in higher education administration began at a community college that happened to be my alma mater, and one of the best things that happened during my time there (other than meeting my future husband), was meeting my friend Kari.    We embarked on many productive projects during our time there, many with some very significant, positive results.  (Hey…we invented fortscott.edu on a whim)   I cannot remember which one of us came up with this, but we told someone one day that “fun follows us.”  That’s kind of stuck with us throughout the years and still remains true I’m proud to say.  Here’s my buddy Kari:

Kari west

Meet Kari!

I don’t get to see her often, but as with forever friends, we’re always there for the other person and when we do get time together, it’s like it was just yesterday.    She shared a recipe for Hot Fudge Pudding Cake that sounds really delicious, and I plan to make it soon.  Coming from the Hershey’s website, it cannot be anything BUT amazing.   Ironic that when I was little, you could buy this on the cake mix aisle – I cannot remember who made it, but it was really good and it frequently appeared in the Baker household.  So, no pic yet, but if you make it, please return to this page and leave your thoughts in the comment section below.   Enjoy!

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Photo courtesy of Hersheys.com

~Connie Kaye

Hot Fudge Pudding Cake

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Ingredients:

1 ¼ C sugar, divided
1 C flour
½ cocoa, divided
2 tsp baking powder
¼ tsp salt
½ C milk
1/3 C butter or marg, melted
1 ½ tsp vanilla extract (or I use the real thing)
½ C packed light brown sugar
1 ¼ C hot water
Whipped topping (optional)

Heat oven to 350 degrees.  Combine ¾ cup granulated sugar, flour, ¼ cup cocoa, baking powder and salt.  Stir in milk, butter and vanilla, beat until smooth.

Spread batter in ungreased 9” square baking pan.  Stir together remaining ½ cup granulated sugar, brown sugar and remaining ¼ cup cocoa; sprinkle mixture evenly over batter.  Pour hot water over top, do not stir.

Baker 35 to 40 minutes or until center is almost set.  Remove from oven and let stand 15 minutes.  Serve in dessert dishes, spooning sauce from bottom of pan over the top.  (You can use a spoon to remove from the pan, and just flip it upside down in the dessert dish).  Garnish with whipped topping if desired.

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