Monday, January 27

Good Eating Monday: Chocolate Pudding Cake

 Greetings! There's an system moving east from Texas promising to bring a cold blast to the Gulf Coast. Maybe ice and possibly---snow!

We picked my car up from the shop yesterday, all fixed. Radiator needed replacing.
This morning went to the fitness center for Zumba, then home for a nice lunch of smoked salmon on salad. (I love fish in a tin like herring, sardines or salmon, especially smoked. Such fish are full of Omega 3's and a great way to get that twice-a- week fish in!)


Today's Good Eating recipe is ChocolatePudding Cake.
It goes by names like hot fudge cake sometimes.
Basically, it creates it's own "pudding" sauce during baking.
This particular recipe is an old family recipe I believe my Mother found on a Hershey Cocoa can.
Normally, it's baked, but I changed it up this past weekend and made it in the slow-cooker--it worked great!
The difference is you can serve more people with a baked 9 x13 pan versus a large oval slow-cooker. The cake comes out a bit thicker in the slow-cooker and served 9 with no left overs

Chocolate Pudding Cake
Topping:  
1 cup sugar 
1 cup brown sugar packed
1/2 cup Hershey cocoa
Combine the topping ingredients in bowl and set aside.

Cake:
1 cup sugar 
2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1/4 cup Hershey's cocoa
Sift the above ingredients together into a bowl and add:
1 cup milk
6 Tablespoons melted butter or margarine. 
2 teaspoons vanilla
Mix well and pour into a greased 9 x 13 baking pan and spread evenly. Sprinkle topping over cake batter evenly. Then over this pour:
2 1/2 cups hot water mixed with 1 teaspoon instant coffee
(or substitute 1/2 cup of brewed coffee for 1/2 cup water if you don't have instant.)

Bake in 350 degree oven for 45 minutes, until cake has floated to top and is done. Let cool 10 -15 minutes before serving and serve with whipped cream or ice cream, if desired.

Directions for baking in  slow-cooker:
Everything the same. Grease cooker, pour in cake batter and spread evenly, top with topping, then pour on hot water with coffee added. Bake on high 1 hour and 45  minutes.
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This is a very rich and decadent dessert.
The original recipe called for 1 1/2 cups of sugar in the cake part, but I cut it back to 1 cup and found that quite sweet enough.
Do NOT use a sugar substitute in the topping!! 

(Sugar in the Raw, by the way, is natural cane sugar)
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Eat up, me hearties, yo-ho!

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