Chocolate-Brandy Pudding Cake

Pudding cakes deliver sauce and cake in one easy package. In the alchemy of the oven, the cake part rises up through the sauce (or maybe the sauce sinks down through the cake). At any rate, the exchange produces a moist, brownie-like cake resting on a swamp of chocolate pudding. To serve, scoop up some cake with its pudding underneath and serve it with a spoon.

1 cup flour
1 cup {sugar}, divided
1/2 cup unsweetened {cocoa powder}, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
pinch of ground {cinnamon}
1/2 cup low-fat milk
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup brown sugar
3/4 cup boiling water
1/4 cup brandy
Preheat the oven to 350°F. Grease a 9" x 9" baking pan.

In a large bowl, combine the flour, 3/4 cup of the sugar, 1/4 cup of the cocoa, the baking powder, baking soda, salt, and cinnamon. Add the milk, oil, and vanilla extract. Stir to make a thick batter.

Spread evenly into the prepared baking pan. Sprinkle the top with the brown sugar and the remaining 1/4 cup cocoa and 1/4 cup sugar. Pour the water and brandy over all.

Bake until the cake is set around the sides and the top is loose and bubbly, 30 minutes. Cool in the pan on a rack for at least 10 minutes. Slice or scoop to serve.

Ease of Preparation: Easy

Preparation Time: 15 min
plus 10 min cooling time

Cook Time: 30 min

Servings: 8

Recipe By: David Joachim

From:  The Clever Cook's Kitchen Handbook
Used with permission of Rodale