its own sauce is produced! Delicious, simple, and prepared in the same baking pan.
| Servings: | 12 |
| Yield: | 1 to 9 – inch square pan |
Ingredients
- 1 cup all-purpose flour
- ¾ cup white sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup packed brown sugar
- ¼ cup unsweetened cocoa powder
- 1 ½ cups boiling water
Instructions
- Preheat oven to 350 degrees F ( 175 degrees C).
- In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
- Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
- Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.
Nutrition Facts
| Calories | 172 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 139 mg |
| Sugars | 26 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
My mom and I made this recipe today. It turned out very good, and we followed the recipe exactly. It tastes very much like the full-fat version, and might even be better. It was good served with just a touch of vanilla ice cream. Very good!
Turned out great!
Amazing recipe! I was on the fence about making this, but it became a new low-resource favorite—quick and easy, all in one pan and with common ingredients that everyone keeps on their shelves. The textures come together so nicely, and it’s delicious even without a special topping. Thanks!
Yummmy! Chocolate lover’s dream for sure with lovely sauce and moist cake. A definite keeper this is. Thanks for sharing 🙂
I made this instead of the usual recipe I have been using for 30 years. This was so much better! Followed directions exactly, though I used a glass Pyrex dish, so I lowered the oven temp to 330 degrees. Exactly 40 minutes to bake to perfection. Let it sit for at least 10 minutes before serving and it is the perfect pudding consistency and still nice and warm. This will replace my old recipe!
This is sooo gooey and good!!!
I followed the recipe exactly except using 4 Tablespoons of cocoa powder in the cake portion. I took it out at 35 minutes, and it seemed too runny, but as it cooled a little bit the pudding gelled up to the exact right consistency. This is VERY sweet and rich, so much so that it NEEDS vanilla ice cream. If I make again I would cut the sugar in both portions – and make sure to have that vanilla ice cream on hand to go with it.
I made this in a 1.5 quart oval baking dish. It was ready in 30 minutes. For the pudding part I only used half the cocoa and sugar amounts and the full amount of water. The cake has a good flavor along the edges. I’d make this again the same way I made it before.
yum
It was easy enough to make, but I didn’t get much pudding to moisten it up, so the ice cream I served it with helped.
I added peaches to the batter to add a fruity flavour. I can say I liked this very much
Have been making this recipe for 20 years. Its my go-to for a chocolate fix!!! Love it served with real whipped cream
Wow, too runny. Takes double the time to cook. Not making this again. Reading some of the reviews-maybe my “elevation” is too high
What a suprised! Very good, I will definitely be making this again.
I made it for my dads birthday and he absolutely loved it! He also tried it with fudge icing and enjoyed it like that. So that’s an option for those who wanna try it.
This is an old, old standby, and I love it. It’s mixed up in one pan, which is brilliant, and at the end you have a yummy, rich layer of hot fudge under a layer of chocolate cake. It all just begs for ice cream. It’s a crowd pleaser!
Wonderful and easy to make! Thank you for the recipe. The suI made was to add 1cup almond milkone extra
I probably won’t make this again. It needs wayyyy more sugar. The chocolate sauce it made was super bland.
Can’t help but notice that the ones who’ve reviewed this recipe made changes. Personally, I would advise prepping the dish before pouring anything in and possibly altering ALL the brown sugar to partially white. Won’t make again as written.
Made no changes. Quick and simple. Slide in oven just as you sit down to dinner, vanilla bean ice cream. Delish. Really good chocolate fix when you want something gooey and yummy. Been making for years at least once a month.
Forty minutes is too long, and it could have been a bit sweeter.