Food recipes
Hot Fudge Brownie Cake
Hot Fudge Brownie Cake Ingredients: wheat flour, white, all-purpose, unenriched cocoa, dry powder, unsweetened leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table sugars, granulated mil...
Hot Fudge Brownie Cake
Ingredients:
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
vanilla extract
sugars, brown
cocoa, dry powder, unsweetened
water, bottled, generic
Directions:
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.
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.
).
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.
VARIATION: 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.
VARIATION: Mocha Pudding Cake: Substitute hot freshly brewed coffee for boiling water.
Proceed with recipe as directed.
Ingredients:
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
vanilla extract
sugars, brown
cocoa, dry powder, unsweetened
water, bottled, generic
Directions:
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.
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.
).
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.
VARIATION: 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.
VARIATION: Mocha Pudding Cake: Substitute hot freshly brewed coffee for boiling water.
Proceed with recipe as directed.