When it comes to desserts, gooey= good!
This recipe is a really old one and it seems like everyone I talked to has a version that their grandma used to make. 🙂 You know that if Grandma was making it, it’s good stuff!
This cake is completely from scratch and although the directions sound a little strange, I promise that it works! That gooey “pudding” goodness isn’t from a pudding mix, but instead it’s a melted chocolatey fudge that comes from the way you make the cake. It’s pretty much amazing. Throw some ice cream on top of the hot cake and you have a perfect dessert!
Serves: 8
12 minPrep Time
40 minCook Time
52 minTotal Time
Save RecipeIngredients
- 1 1/4 cups white sugar, divided
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder, divided
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup butter, melted
- 1 1/2 teaspoons vanilla extract
- 1/2 cup packed light brown sugar
- 1 1/4 cups hot water
- ice cream and hot fudge topping
Instructions
- Heat oven to 350 degrees F.
- In a large bowl, mix together 3/4 cup white sugar, flour, 1/4 cup cocoa, baking powder and salt. Add in the milk, butter and vanilla and stir until smooth.
- Pour batter into ungreased 9x9" square baking pan. Stir together remaining 1/2 cup white sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir (I know that it sounds weird, but I promise that it will all work out!).
- Bake 35 to 40 minutes or until center is almost set (you do not want to over cook or it will not have the warm gooey pudding in the bottom).
- Remove cake from oven and let cool for about 15 minutes. When you scoop the cake into serving dishes, be sure to spoon the sauce from the bottom of the pan over the cake. Top with ice cream and hot fudge if desired.
Notes
You can also garnish with fresh fruit like raspberries or strawberries, or chopped nuts are delicious on this too!
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