Gooey Chocolate Pudding Cake
3/4 cup all-purpose flour
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
2/3 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
TOPPING
2/3 cup brown sugar packed
1/4 cup cocoa powder
1/4 cup miniature semisweet chocolate chips
1 1/4 cups very hot water
Preheat oven to 350°F.
In a 2 qt casserole dish, combine flour, white sugar, cocoa powder, and baking powder.
Add milk and oil, and vanilla. Stir until well mixed.
In a small bowl, combine brown sugar, cocoa powder and chocolate chips. Sprinkle over cake batter. DO NOT STIR. Pour hot water over top.
Bake for 30-35 minutes or until the top looks cooked. Serve warm (with ice cream if desired).
Do not stir or mix the topping once sprinkled over top.
The water poured over top of the dessert should be very very hot. I use hot tap water (or hot water from my coffee machine).
Allow this dessert to rest at least 10-15 minutes after baking so the pudding layer has a chance to set up a bit.
Keep pudding cake in a sealed container at room temperature!
