Wednesday, January 9, 2013

Chocolate Pudding Cake

I usually cut back on the sugar in most recipes but this time I included the exact amount the recipe called for but it ended up too sweet for me so I think I would alter the sugar next time – and believe me, there will be a next time!  Super delicious and decadent. 

Chocolate Pudding Cake
Dining with Friends Cookbook

1 1/4      cup sugar (I used evaporated cane sugar from a health food store)
1            cup flour
2            teaspoons baking powder
1/8         teaspoon salt
1            oz. unsweetened chocolate
2            tablespoons soy margarine
1/2         cup soy or nut milk
1/2         teaspoon vanilla extract
1/2         cup brown sugar
4            tablespoons unsweetened cocoa
1            cup cold water

Sift 3/4 cup of sugar together with flour, baking powder, and salt.  Melt the chocolate and margarine gently using a double-boiler.  Add the melted chocolate and margarine to the dry ingredients, to create a batter.  Add the soy/nut milk and vanilla to the batter.
Pour the batter into a greased 9 x 9 inch pan, covering the bottom of the pan.  Combine the remaining half-cup sugar with the brown sugar and cocoa.  Sprinkle the sugar and cocoa mix evenly over the top of the batter.  Now, pour the water directly on the top layer.  Do not mix the water into your cake, it will naturally seep in of its own accord, causing the cake to take on a wonderfully decadent hot fudge texture in areas of the overall moist chocolate cake effect.  Bake for 40 minutes at 325 degrees. 
Serve hot, topped with Soy Ice Cream.  Refrigerate the rest and enjoy it cold, without topping the next day.  

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