This weekend is going to be crazy busy with a baseball tournament, which means I have to plan ahead to avoid a fast-food frenzy from Friday to Sunday night. And it’s so hot outside, I find myself avoiding the hot stove as much as possible…at least that’s the excuse I have been using lately!
Teenage boys seem to remain in a perpetual state of starving, not to mention how hungry our 15-year-old becomes after several games of baseball. It’s hard to plan ahead to make sure he will have good, home-cooked food to eat throughout the weekend, and truth be told, I’m sure we will have to pick up a dinner or two through the car window!
Friday night is a night I like to have a dessert waiting in the kitchen as a way to signal the weekend is here, and it’s time to have a little fun. This Chocolate Pudding Cake is so easy to make and is the perfect Friday night after-baseball sweet ending – especially with a scoop of Goldenbrook Ice Cream. The cake takes about the same amount of time to prepare as it does for my baseball player to take a shower and get comfortable on the couch for late-night television.
I’ve made this cake several times, and no matter the score of the weekend’s games, you’re sure to have a winner at home!
Chocolate Pudding Cake
1 1/4 cups sugar
1 cup all-purpose flour
1/2 cup cocoa powder
2 tsp baking powder
1/4 tsp sea salt
1/2 cup milk
1/3 cup butter, melted
1 1 /2 tsp vanilla extract
1/2 cup light brown sugar
1 1/4 cups hot water
Goldenbrook Vanilla Ice Cream
Preheat oven to 350°F. Whisk together 3/4 cup sugar, flour, 1/4 cup cocoa powder, baking powder and salt. Whisk in milk, butter and vanilla; stir until smooth.
Pour the batter into an ungreased 9-inch square pan. Batter will be very thick. Whisk together remaining sugars and cocoa powder and sprinkle it evenly over the batter. Pour hot water over the top. Do not stir.
Bake 30 minutes. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with ice cream.
Nutritional Information: Calories per Serving: 303, Fat: 8.8 g (5.5 g Saturated Fat), Cholesterol: 22 mg, Sodium: 125 mg, Carbohydrates: 56.4 g, Fiber: 2.0 g, Protein: 3.2 g
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