This recipe is very similar to Mom's Brownie Pudding. The sauce is thicker and has chocolate chips melted in the hot water, more like a pudding rather than very thin. We liked it and it's hard to decide which I like better except I'm very sentimental about Mom's recipe. Serving it hot with ice cream or cool whip (or whipped cream) is especially yummy.
Pudding
1 1/4 cups water
1/3 cup semisweet chocolate chips
2/3 cup brown sugar
4 tablespoons cocoa
1 teaspoon vanilla
Cake
3/4 cup all-purpose flour
2/3 cup granulated sugar
4 tablespoons cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons vegetable oil
Directions
Preheat the oven to 350 degrees
1. For the pudding, in a saucepan heat the water with the chocolate chips until the chocolate chips are melted. In a bowl, stir the brown sugar and four tablespoons cocoa together. Add the brown sugar and cocoa mixture to the saucepan and stir until mixed. Remove from the heat and add the vanilla.
2. For the cake, mix the flour, granulated sugar, four tablespoons cocoa, baking powder, and salt together in a medium bowl. Add the milk and vegetable oil and mix until combined. Scrape the batter into an ungreased 9x9 baking pan.
3. Pour the hot pudding mixture over the batter. Place the pan in the oven and bake for 25 minutes or until a toothpick inserted in the cake comes out clean. Cool in the pan on a rack.
Serve it hot with a scoop of vanilla ice cream or whipped cream.
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