Hot Fudge Brownie Cake

Prep: 15 min., Bake: 45 min., Cool: 25 min.

Yield: Makes 8 servings

Ingredients

• 1  cup  all-purpose flour
• 2  tablespoons  unsweetened cocoa
• 2  teaspoons  baking powder
• 1/4  teaspoon  salt
• 1 1/4  cups  granulated sugar, divided
• 1/2  cup  milk, at room temperature
• 3  tablespoons  vegetable oil
• 1  teaspoon  vanilla extract
• 1/2  cup  firmly packed light brown sugar
• 1/4  cup  unsweetened cocoa
• 1 1/2  cups  boiling water
• Whipped cream or ice cream

Preparation

1. Preheat oven to 350°. Stir together flour, next 3 ingredients, and 3/4 cup granulated sugar in a large bowl; stir in milk, oil, and vanilla. Spread batter in a lightly greased 8-inch square pan.

2. Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; sprinkle over batter in pan. Using a spoon, gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers. (Do not stir.)

3. Bake at 350° for 45 minutes or until a cake layer forms on top and layer springs back when touched. Let cool on a wire rack 25 minutes. Serve warm with whipped cream or ice cream.

Chocolate-Cherry Pudding Cake: Thaw 1 (12-oz.) package frozen dark, sweet, pitted cherries; drain. Pat cherries dry with paper towels. Prepare recipe as directed through Step 2, gently sprinkling cherries over batter in pan. Proceed with recipe as directed.

Mocha Pudding Cake: Substitute hot freshly brewed coffee for boiling water. Proceed with recipe as directed.