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Chocolate Pudding Cake
Posted By GKC On September 18, 2011 @ 2:00 am In Member Only,Rosh Hashana,Weekly Recipes | 11 Comments
You can never have enough delicious chocolate recipes. This one is easy and delicious served warm. I like to serve it on a cold Succot night with some powdered sugar and whipped cream sprinkled on top.
3/4 cup granulated sugar
1 cup all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup non-dairy creamer
1/3 cup margarine, melted
1 1/2 teaspoons vanilla extract
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup cocoa powder
1-1/4 cups hot water
Pareve Vanilla or Mint chocolate chip ice cream, for serving
Pareve Whipping cream
Preheat the oven to 350 degrees F.
For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the non-dairy creamer, margarine and vanilla. Stir together until smooth with a wooden spoon or spatula.
Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.
For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter.
Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with anilla or mint chocolate chip pareve ice cream, powdered sugar, or pareve whipping cream, if desired.
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