Chocolate Pudding Cake
3/4 cup sugar
1/4 teaspoon salt
2 tablespoons cocoa
3 tablespoons margarine, melted
1 cup flour
2 teaspoons baking powder
1/2 cup soy milk
1 teaspoon vanilla
Topping:
1/2 cup brown sugar
1 1/2 cup water or coffee
1/4 cup cocoa
1/2 cup sugar
In a 9 inch square baking dish, sift flour, salt, baking powder, and cocoa together. Stir in melted margarine and vanilla. Spread the batter evenly in the dish.
In a separate bowl mix topping sugars and cocoa together. Sprinkle this mixture evenly over the batter. Pour the water or coffee over all (don't mix) and bake at 350 degrees for 45 minutes until top springs back when lightly touched.
It's really good served warm with some vanilla soy ice cream or whipped topping. For those of you who have never been exposed to a dessert like this, it should end up being firm on the top and pudding-like on the bottom.
SO HOW'D IT GO?
I honestly have no clue how I made it through the recipe the first time; the instructions pass over a couple of the ingredients listed. The 3/4 cup sugar gets sifted in with the flour, and the 1/2 cup soymilk goes in with the melted margarine.
Turned out well again, though, in a different oven a few years later (same substitutions)... I think we have a winner.
very rich! quite delicious :)
my 9x9 pan was dirty so i used a bread pan and it worked fine. also subbed vegetable oil for melted margarine. pudding cake recipes have been much less forgiving to me in the past, so i was super stoked this worked in spite of the changes. a sprinkle of cinnamon took it to a whole other level. hit the spot exactly! ;)b