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Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey Photo by: Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Hot Fudge Brownie Cake

Nothing beats a wam 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.

Southern Living JANUARY 2009

  • Yield: Makes 8 servings
  • Prep time:15 Minutes
  • Bake:45 Minutes
  • Cool:25 Minutes

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups granulated sugar, divided
  • 1/2 cup milk, at room temperature
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup unsweetened cocoa
  • 1 1/2 cups boiling water
  • Whipped cream or ice cream

Preparation

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.

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.)

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.

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.

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

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Hot Fudge Brownie Cake recipe

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