October 10, 2004

Brownie Pudding Cake

Brownie Pudding Cake

2 tsp. instant coffee powder (optional)
2 tbsp. plus 1 3/4 c. boiling water
1 cup AP flour
3/4 c. unsweetened cocoa
1/2 c. granulated sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
4 tbsp. butter, melted
1 tsp. vanilla extract
1/2 c. packed brown sugar
whipped cream or ice cream (optional)

1. Preheat oven to 350f. In cup, dissolve coffee powder in 2 tbsp. boiling water, if using.

2. In bowl, combine flour, 1/2 cup cocoa (I added it ALL on accident!), granulated sugar, baking powder, and salt. In 2-cup measuring cup, combine milk, melted butter, vanilla (I accidentally mis-read and added two tablespoons). With wooden spoon, stir milk mixture into flour mixture until just blended. Pour into ungreased 8" square baking dish. (I used a circular dish, who knows what the equivalent to a square pan would be anyway!)

3. In small bown, thoroughly combine brown sugar and remaining 1/4 c. cocoa; sprinkle evenly over mixture in baking dish; do not stir.

4. Bake 30 minutes (batter will separate into cake and pudding layers). Cool in pan on wire rack 10 minutes. Serve hot with whipped cream, if you like. Makes 8 servings.

Well, you can see how well a job I did of not paying attention to details. The pudding was more like a thin sauce, which thickened a little bit but hardly at all. I'm sure this can be blamed on too small of a pan and the layers being way too thick to cook through properly. It was edible, but pretty rich and just so-so.