Recipe Categories
Desert
Misc Desert

Granny's Chocolate Pudding Cake

BITTERSWEET CHOCOLATE PUDDING CAKE WITH VANILLA GELATO 
       INGREDIENTS 
 1¾ cup all purpose flour 
 ¼ teaspoon salt 
 1 teaspoon baking soda 
 ½ cup unsweetened cocoa powder 
 8 ounces butter 
 1 cup firmly packed light brown sugar 
 4 eggs 
 1 teaspoon vanilla extract 
       DIRECTIONS
       Sift together dry ingredients and set aside. In a large bowl, beat butter and sugar at medium speed until light. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Stir in the dry ingredients. Lightly grease a 2-quart baking dish. Spoon the batter into the dish. In a small bowl, mix together ¾ cups light brown sugar, 2 tablespoons cocoa powder and ¾ cups hot water. Pour liquid over the batter, and place the baking dish into a larger pan into which you will pour enough hot water to reach halfway up the baking dish. Bake at 350 degrees for 40-45 minutes (until pudding is barely set and has begun to pull away from the sides of the baking dish). Serve warm with warm butterscotch sauce.
       
BUTTERSCOTCH SAUCE 
       INGREDIENTS
 8 ounces butter 
 1 pound light brown sugar 
 1 cup heavy cream 
 3 tablespoons light corn syrup 
       DIRECTIONS
       Combine all ingredients in a saucepan, bring to a boil and remove from the heat. 
       

This would be the best of all possible worlds, if there were no religions in it.