In response to my post about Aztec Hot Chocolate Pudding Cake, I got an email from my mother, with her recipe for the pareve chocolate pudding cake (which is actually called Saucy Chocolate Fudge Cake, not Fudgy Chocolate Pudding Cake as I wrote last night). If any of you are kosher, this makes a wonderful Shabbat dessert. And if you’re not kosher (or want to serve it after a milchig meal), I suspect it’s even better with real milk and butter in place of their non-dairy substitutes!
Saucy Chocolate Fudge Cake
From my mom!
1 cup flour
1 t. salt
½ cup liquid non-dairy creamer or milk
1 t. vanilla
6 T. cocoa (divided)
2 t. baking powder
2/3 cup sugar
2 T. pareve margarine, melted (or vegetable oil, or butter)
½ cup nuts (optional—my mom never used them)
1 cup brown sugar (or Brownulated)
1 ½ cups boiling water
Preheat oven to 350. Combine flour, salt, non-dairy creamer, vanilla, 2 tablespoons cocoa, (sifted) baking powder, sugar and melted margarine (or oil). Mix together well. Stir in nuts, if used.
Pour into a greased 1 or 2 quart baking dish.
Mix brown sugar with remaining cocoa (sifted) and sprinkle over batter. Pour boiling water over top.
Bake for 40 minutes.
Serve warm or cold (but it’s best warm).
This cake creates its own sauce, and can be served with pareve whipped topping (or the real thing).