Chocolate pudding cake

What is the ugly blob you ask? It is not a chocolate cake attempt gone haywire.

It is a quick fix for chocolate cravings. It is good to serve unexpected company especially with ice cream. The top gets dried up into a brownie-like consistency and bottom is a gooey puddle of chocolate sauce. I jazzed up the recipe with some butterscotch chips. Semi-sweet chocolate chunks or chips would be a delicious addition. I love this with butter pecan or cherry garcia ice cream. Did I mention it is low-fat?

Chocolate pudding cake

1 cup flour
1 cup brown sugar, divided
1/2 cup unsweetened cocoa powder, divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butterscotch chips (can use peanut butter, white, cinnamon, or other flavor chip you like)
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup boiling water

Preheat oven to 350; butter 9 inch round or square pan.
Blend the flour, 1/2 cup brown sugar, 1/4 cup cocoa, baking powder, and salt. Stir in butterscotch chips.

In a small bowl, blend milk, oil, vanilla. Add to dry ingredients.

Pour into prepared cake pan and spread evenly.

Blend together remaining 1/2 cup brown sugar and 1/4 cup cocoa.
Sprinkle over the cake batter. Pour hot water over the surface of batter, DO NOT STIR. Bake 35-40 minutes until top is dry.

Let rest at room temp. for 2 min and serve immediately. The cake can be rewarmed in the microwave the next day to produce a little sauce. But it is best when served fresh from the oven.