This is as close as the Spencer fam gets to the microwave cake-in-a-cup situation. It gets the job done if it’s cold, late, and you need chocolate. Basically a chocolate pudding cake that makes its own pudding using pantry ingredients (no eggs even). I whipped it up this weekend when we had impromptu dinner guests. This recipe is one of many many favorites in the Pillsbury Family Cookbook from 1963 that my dad got as a gift for buying seed corn. If you can find one, you’ll know all my secrets.
- 1 cup all-purpose flour
- 3/4 cup sugar
- 2 TBSP and 1/4 cup cocoa powder, divided
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 TBSP butter, melted
- 1 tsp vanilla extract
- 3/4 cup firmly packed brown sugar
- 1 3/4 cup hot water
Preheat oven to 350 degrees.
Whisk flour, sugar, 2 TBSP cocoa, baking powder and salt in a mixing bowl. Add milk, butter and vanilla and mix to blend well. Spread in an ungreased 8″ square pan. Combine brown sugar, remaining 1/4 cup cocoa and hot water. Pour over batter.
Bake for 45 minutes. Serve warm with whipped cream or ice cream.
This recipe can be doubled and made in a 9×13″ pan.