Chocolate Pudding Cake

Adapted from dinneratthezoo.com

Alternate, untested recipe at joyofbaking.com

• 3/4 cup all purpose flour (for GF use 1 cup flour + 1/4 tsp xanthan gum))
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking powder (for GF use 2 teaspoons)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup unsweetened cocoa powder
• 1/2 cup milk
• 3 tablespoons melted butter
• 1 teaspoons vanilla extract
• 1/2 cup firmly packed light brown sugar
• 1/4 cup unsweetened cocoa powder
• 1 3/4 cups boiling water (for GF use 1 1/4 cup boiling water)

1. Pre-heat oven to 350-F. Grease a 8-inch square baking dish or round soufflé dish. (I use an 8-inch square glass baking dish).
2. Combine flour, granulated sugar, baking powder, baking soda, salt, and 1/3 cup cocoa in medium bowl.
3. Add milk, butter, and vanilla; stir until just blended.
4. Spoon the batter into the prepared dish.
5. Combine brown sugar and 1/4 cup cocoa powder in small bowl. Sprinkle evenly over batter.
6. Pour boiling water over entire mixture; DO NOT STIR.
7. Bake 35 minutes or until the cake is puffed and just beginning to pull away from the sides of the pan – the cake will appear only partially baked.
8. Cool for 10 minutes. Serve warm with ice cream or cold with whipped cream.