Saucy Hot Fudge Pudding Cake

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 9

Nancy Carlton of Roseville was looking for a substitute recipe for a brownie pudding dessert created by Duncan Hines years ago. It had a pudding-cake consistency.

Judith Usher of Sacramento shares this recipe and the lemon custard cake recipe also in today's Mailbox.

Ingredients:

1 cup flour

1½ cups sugar, divided use

2 teaspoons baking powder

¼ teaspoon salt

½ cup butter, melted

½ cup unsweetened cocoa powder, divided use

½ cup milk

1 teaspoon vanilla

½ cup chopped walnuts

1½ cups hot water

Instructions:

In a 9-inch square baking pan, combine flour, ¾ cup of the sugar, baking powder and salt. Blend in butter and ¼ cup of the cocoa powder. Add to dry ingredients along with the milk and vanilla. Mix well with fork.

Combine remaining ¾ cup sugar, ¼ cup cocoa powder and nuts. Sprinkle over batter. Carefully pour hot water over all. Do not stir. Bake in a preheated 350-degree oven for 40 to 45 minutes. Serve with vanilla ice cream.

Per serving, without ice cream: 333 calories; 5 grams protein; 48 grams carbohydrates; 15 grams fat (8 saturated, 4 monounsaturated, 3 polyunsaturated); 29 milligrams cholesterol; 183 milligrams sodium; 2 grams fiber; 33 grams sugar; 39 percent calories from fat

This story was originally published June 25, 2008 at 6:59 AM with the headline "Saucy Hot Fudge Pudding Cake."