Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Prep Time
15 Mins
Bake Time
45 Mins
Cool Time
25 Mins
Yield
Makes 8 servings

Nothing beats a warm brownie fresh from the pan. Top this ooey-gooey hot fudge brownie cake with fresh whipped cream or vanilla ice cream for an indulgent treat the whole family will enjoy.

How to Make It

Step 1

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.

Step 2

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.)

Step 3

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.

Step 4

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.

Step 5

Mocha Pudding Cake: Substitute hot freshly brewed coffee for boiling water. Proceed with recipe as directed.

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