Source: saved recipe (Google Drive)
Ingredients
Pudding cake
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup milk
- 1/3 cup butter, melted
- 1 1/2 tsp vanilla extract
Topping
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup cocoa powder
- 1 1/4 cups hot water
- Mint chocolate chip ice cream, for serving
Directions
- Preheat oven to 350°F.
- For the cake: whisk together the sugar, flour, cocoa, baking powder, and salt. Whisk in the milk, butter, and vanilla until smooth.
- Pour the batter into an ungreased 9-inch square baking pan and level with an offset spatula.
- For the topping: whisk together the sugars and cocoa, and sprinkle evenly over the batter. Pour the hot water over the top — resist the urge to stir it in.
- Bake about 30 minutes, until the center bubbles and looks almost set (like an undercooked brownie). Let stand 15 minutes.
- Serve in dessert dishes, spooning sauce from the bottom of the pan over the top, with mint chocolate chip ice cream if desired.