An old family favorite on my mom's side...
a decadent but simple treat to enjoy.
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Hot Fudge Pudding Cake
1 cup all-purpose flour
1/3 cup pure cane sugar
2 Tbsp. cocoa powder
1/4 tsp. salt
2 tsp. baking powder
1/2 cup unsweetened vanilla almond milk
2 Tbsp. melted vegan butter or coconut oil
1 cup chopped pecans
1/2 cup brown sugar
1/4 cup cocoa powder
1 and 3/4 cup boiling water
Preheat oven to 350*F. Prepare an 8x8 inch baking dish by spraying nonstick spray on the bottom and sides of the dish. Set aside.
In a mixing bowl, add the flour, pure cane sugar, 2 Tbsp. cocoa powder, baking powder, and salt. Stir to combine. Pour the milk and melted butter in and stir to combine everything together thoroughly. Lastly, stir in the chopped nuts. Evenly distribute the batter in the greased baking dish. Set aside for the moment.
In a small bowl, combine the brown sugar and 1/4 cup of cocoa powder. Stir and sprinkle over the batter in the baking dish.
Pour the boiling water over everything in the dish. Do NOT stir!
Carefully place the dish in the oven and allow to bake for about 30-35 minutes, or until the top is baked thoroughly and you can see pudding on the bottom layer.
Allow to sit for just a few minutes.
Serve warm with vanilla ice cream or whipped cream, or both.