Ingredients for Hot Fudge Brownie Cake
- All Purpose Flour
- Unsweetened Cocoa
- Baking Powder
- Salt
- Granulated Sugar
- 1 cup milk
- Vegetable Oil
- Vanilla Extract
- Light Brown Sugar
- Boiling Water
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How to Make Hot Fudge Brownie Cake
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ¾ cup granulated sugar.
- Add 1 cup milk, ½ cup vegetable oil, and 1 teaspoon vanilla extract to the dry ingredients. Stir until just combined.
- Pour batter into a lightly greased 8x8 inch baking pan.
- In a small bowl, combine ½ cup packed brown sugar, ¼ cup unsweetened cocoa powder, and ½ cup granulated sugar.
- Evenly sprinkle the brown sugar mixture over the batter in the pan.
- Carefully drizzle 1 ½ cups of boiling water over the batter, using a spoon to gently create a swirling motion. Do not stir.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The top will form a slightly cracked crust.
- Let the cake cool in the pan for 25 minutes before serving.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Variations:
- Chocolate-Cherry Pudding Cake: Thaw 1 (14-ounce) package frozen dark sweet cherries. Drain well and pat dry with paper towels. Gently sprinkle over batter before adding the brown sugar mixture. Proceed with the recipe as directed.
- Mocha Pudding Cake: Substitute 1 ½ cups of freshly brewed hot coffee for the boiling water. Proceed with the recipe as directed.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
178g
Fat
6g
Carbs
20g
