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BROWNIE PUDDING CAKE
prep time: 15 min. bake time: 40 min
cooling time: 45 min. serves: 6
1 c. all-purpose flour
3/4 c. granulated sugar
2 T. unsweetened cocoa powder
2 t. baking powder
1/4 t. salt
1/2 cup milk
2 T. cooking oil
1 t. vanilla
1/2 c. chopped walnuts
3/4 c. packed brown sugar
1/4 c. unsweetened cocoa powder
1 1/2 c. boiling water.
Preheat oven to 350. Grease and 8X8X2 inch baking pan; set aside. In a medium bowl stir together flour, granulated sugar, the 2 tablespoons of cocoa powder, the baking powder, and salt. Stir in the milk, oil, and vanilla. Stir in the walnuts.
Pour batter into prepared baking pan. In a small bowl stir together the brown sugar and the 1/4 cup of cocoa powder. Stir in the boiling water. Slowly pour brown sugar mixture over batter.
Bake for 40 minutes. Let cool 45-60 minutes. Serve warm. Spoon cake into dessert bowls; spoon pudding from bottom of the pan over the cake. Serve with vanilla ice cream.
I made this without the walnuts because my DH doesn't like them, but I'm sure it would be even better with them. When you first pour the brown sugar mixture over the batter you are going to think for sure that you just messed up entirely. It's great though. As it bakes, the batter raises to the top and the liquid forms the pudding underneath the cake.
This recipe first appeared in an issue of Better Homes and Gardens when people were urged to cut back on certain items. It was called a "shinning example of wartime restraint" because it skimps on the sugar and uses no butter or eggs.