In 1998 my family hosted one Russian and one Canadian through Canada-World Youth and learned from Tatyana to enjoy our desserts more. She was unaccustomed to desserts in her country, so she savoured every bite by eating slowly.
A recipe she particularly liked was Hot Fudge Pudding Cake, so I was reminded of her when I turned back to this old dessert last weekend. I had run out of eggs and was trying to remember a baked dessert that did not require any. This cake also has the benefit of being mixed right in the baking dish and no need to grease the dish.
Hot Fudge Pudding Cake
- Mix 1 cup flour (part or all whole wheat is OK), ¾ cup sugar, 2 Tablespoons cocoa (Fair Trade preferred!), 2 tsp baking powder and ¼ tsp salt (optional) in an ungreased baking pan.
- Add 2 Tablespoons vegetable oil, ½ cup milk and 1 tsp. vanilla and stir well with a fork until smooth.
- (Optional: stir in 1 cup chopped nuts at this stage)
- Sprinkle over cake batter 1 cup packed brown sugar and ¼ cup cocoa. When the oven is ready to go (350 degrees or 325 for a glass dish), pour 1-1/3 cup of hot tap water over all. Bake 30 minutes. Let stand at least 10 minutes before serving. Can be served cold as well.