Chocolate Pudding Cake

Cake                                                                           Pudding

1 1/2 C. flour                                                             3/4 C. granulated sugar

1 C. plus 2 Tbsp. granulated sugar                      3/4 C. light brown sugar

1 Tbsp. baking powder                                            3 Tbsp. cocoa

3/4 tsp. salt                                                               

1/4 C. cocoa                                                              1 1/2 C. boiling water

3/4 C. milk

1 1/2 tsp. vanilla                                                       ice cream

1/4 C. plus margarine, melted                                          

3/4 C. chopped pecans

1.         Cake: Sift together flour, sugar, baking powder, salt and cocoa.

2.         Add milk, vanilla, melted margarine and chopped pecans.  Stir to mix.

3.         Pour into a well greased 9 x 13” rectangular baking pan.

4.         Pudding: Combine pudding ingredients.  Pour over the top of the cake.

5.         Bake at 350° for approximately 45 minutes. Cake top should be “browned”, but don’t let the edges burn. (Lift edges to be sure the pudding  underneath is thick and rich.)

6.         Let stand 10 minutes.

7.         Cut squares, then spoon into bowls. 

8.         Serve hot with ice cream.