Hot Fudge Pudding Cake

Hot Fudge Pudding Cake

1 cup all-purpose flour* 3/4 cup granulated sugar 2 tablespoons cocoa 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla 1 cup chopped nuts, if desired 1 cup packed brown sugar 1/4 cup cocoa 1 3/4 cups hottest tap water Ice cream

Heat oven to 350F. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased baking pan, 9 � 9 � 2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter.Bake 40 mins. Let stand 15 mins; spoon into dessert dishes or cut into squares and invert on dessert plates. Top with ice cream and spoon sauce over each serving.

Yield: 8 servings.Per Serving: 350 Cals; 13g Fat (31.8% cals from fat); 5g Protein; 57g Carbs; 3g Dietary Fiber; 2mg Chol; 188mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbs.NOTES : *If using self-rising flour, omit baking powder and salt. Hot Fudge-Butterscotch Pudding Cake: Substitute 1 package (6 ounces) butterscotch chips for the nuts. Decrease brown sugar to 1/2 cup and the 1/4 cup cocoa to 2 tablespoons.

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