So here it is, a delicious, puddingy, chocolatey, cakey dessert.
|Flip upside down to serve|
1/2 cup honey
2/3 cup cocoa powder
1 1/2 cups milk
1/8 tsp cinnamon
3/4 cup flour
1/4 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup honey
1/3 cup milk
2 Tbsp melted butter
1 tsp vanilla
Preheat the oven to 350*. Have an 8x8 pyrex cake pan ready.
In a small saucepan, mix the pudding ingredients together over low heat, and heat, stirring occasionally, until it comes to a boil, but do not let boil over. (it will try to if you let it)
While the pudding ingredients are heating, mix the cake batter. Blend the dry ingredients together in a small bowl, make a well in the middle, and add the wet ingredients. Do not mix into a batter until the pudding mixture comes to a boil.
When the pudding mixture comes to a boil, pour it into the 8x8 cake pan. Quickly blend the cake ingredients together to make a batter, and drop by scant teaspoonfulls evenly across the top of the pudding mixture.
Bake at 350* for about 25 minutes, until the pudding on the bottom seems to be boiling well, and the top of the cake seems cooked and dry. Some of the pudding may boil through onto the top, this is fine.
Remove the cake from the oven and let cool for at least 10 minutes before serving. The cooling time is very important to allow the pudding to thicken, otherwise the bottom will be more milky instead of puddingy.
With a large spoon, scoop cake and pudding out onto small plates. This cake is great by itself, but even better with whipped cream or ice cream.
This cake is very rich, so a little goes a long way. If you have leftovers, the cake is also good cold and stores well in the fridge... until someone with a spoon comes along and devours it, that is.
|Some of the Cake has been devoured|
|Batter and Pudding ready to go|
It is your choice.Choose wisely.