At book club the other night, our hostess served the most delicious chocolate cake with ooey gooey chocolate sauce and ice cream, too (of course!).
She explained how it came about – she had eaten at one of our downtown (expensive) restaurants and paid eight dollars for a decadent dessert. It reminded her of something her mother used to serve.
When she talked with her mom she described the tasty treat she had eaten and her mom gave her the old recipe that she had remembered.
And we book clubbers were the beneficiaries of this process. We all licked our lips and proclaimed how it was one of the best things we had tasted in a while. The amazing part is that the cake makes its own sauce when you bake it. It was new to everyone there.
Well, almost everyone. It was an old recipe I had as well. In fact I have two versions. One came to me in a wedding gift from my cousin – favorite recipes of hers in plastic sleeves, and organized by categories in a wooden file box. Yes, I use many recipes this box still, including ones I have added through the years.
The other copy was from a friend who served it one night. I had forgotten that I had it already, and when I asked for the recipe I received it in his beautiful script. Notice he called it a “lowfat dessert.” Don’t be fooled.
So I am thinking I MUST make it again soon. And I probably need to go through that box and find what other delicious foods are waiting for me there.
Here’s the complete recipe. The versions on the cards are different, but this is the one I have made, and will make again soon.
Chocolate Cake Pudding
¾ c. sugar; 1 c. flour; 2 T. cocoa; 3T. melted butter; ¼ t. salt; 2 t. baking powder; ½ c. milk; 1 t. vanilla
Sift sugar, flour, salt, baking powder, and cocoa into 9” square pan. Stir in milk, butter and vanilla.
Spread out in pan, mix topping and sprinkle over the top.
½ c. sugar; ½ c. brown sugar; ¼ c. cocoa
Pour 1¾ c. hot water over all, DO NOT MIX OR STIR. Bake at 350 for 45 minutes.
Serve warm with vanilla ice cream. Enjoy!