Wednesday, April 25, 2018

Hot Fudge Pudding Cake


¾    cup sugar                                             
¼   cup + 2  Tablespoons brown sugar                                       
½   cup + 1  Tablespoon cocoa  
1 2/3   cups very hot diluted canned milk ( 1 1/3 c. canned milk/1 1/3. water)
¼  teaspoon salt

¾  cup + 2 Tablespoons sugar
¾  cup + 2 Tablespoons flour
½  cup + 2  Tablespoons cocoa
¼   teaspoon salt
¾   teaspoon baking powder
¾   teaspoon baking soda
1  egg
1  teaspoon vanilla
½  cup diluted canned milk, hot  ( 1/4 c. canned milk/ 1/4 c. water)
¼  cup oil
⅓  cup sour cream
⅓  cup very hot water

Preheat oven to 350°.

Assemble a cheesecake pan and then line the inside of the pan with parchment paper. 
Set aside.

In a 4 cup measuring cup or other container that will allow you to easily pour the pudding liquid into the cake batter, whisk together all the pudding ingredients.  Set aside.

In a medium mixing bowl, combine all of the cake ingredients with a whisk. 
The batter will be lumpy.                                       
Pour the cake batter into the parchment paper lined cheesecake pan.

Stir the pudding mixture again and then slowly pour the pudding mixture into the cake batter.
Continue to stir the pudding mixture as you are pouring it into the cake batter.
This is where using the 4 cup measuring cup with a spout comes in handy.

DO NOT STIR the pudding and the cake batter together.

Carefully place the cake into the oven.

Bake at 350° for 55 - 60 minutes.

Cool and refrigerate for several hours or overnight before serving.

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