Hot Fudge Pudding Cake

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Hot Fudge Pudding Cake via Cook’s Country (makes 1-9×9 pan)
• 1 c. all-purpose flour
• 1/2 c. + 1/2 c. granulated sugar
• 1/4 c. + 1/4 c. dp* cocoa powder
• 2 t. baking powder
• 1/4 t. salt
• 1/2 c. whole milk
• 4 T. unsalted butter, melted
• 2 t. vanilla extract
• 1 egg yolk
• 1/2 c. semi-sweet chocolate chips
• 1 c. boiling hot water

  1. Preheat oven to 350F. Mix flour, 1/2 c. sugar, 1/4 c. cocoa powder, baking powder, and salt in a large bowl.
  2. In a measuring cup, combine milk, melted butter, vanilla, and egg yolk.
  3. Fold the wet mixture into the dry mixture. When they are almost completely combined, stir in the chocolate chips.
  4. Pour the batter into a baking-sprayed glass baking pan. Press the batter down into the edges.
  5. Combine remaining sugar and cocoa powder, and then sprinkle on top of the batter. Pour over the boiling water.
  6. Bake for 25 minutes. Let it cool for ~10 minutes before serving. Pairs well with vanilla bean ice cream!!

* Unsweetened dutch-processed cocoa powder is alkalized to neutralize the acidity in cocoa powder, so because of this it is non-reactive with baking soda. Dutch-processed has a mild and delicate flavor, much less bitter then natural unsweetened cocoa powder.
Substitution for 3 T. Dutch-processed = 3 T. natural cocoa + 1/8 t. baking soda.

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