Hot Fudge Pudding Cake

This is another recipe from Chocolate Never Faileth (see previous post). A roommate in college gave me a very similar recipe. I decided to try this one and compare, and it turned out just as well, so I will add it to my list of go-to recipes. My roommate's used brown sugar and this one uses white sugar. They both worked well. It's good to know that if I ever have a white sugar shortage, I can use brown sugar instead :) I also love this recipe because you don't have to grease the pan. Also, this cake is magic. Seriously. You just put sugar and cocoa powder on top and pour water over it and put it in the oven. Then, through the miracle of chemistry that I don't understand, it all sinks to the bottom and turns into pudding. This is so fantastic served warm with ice cream, but is also great the next day after the pudding has firmed up. Then I think whipped cream works well on top. The picture is a spoonful showing the layers of whipped cream, cake, and pudding. Yum! By the way, this recipe makes a 9x13 pan, which is a lot unless you are entertaining guests. I cut this in half and put it in an 8x8 pan and it is the perfect size for our family. Still bake it for the same amount of time.

Ingredients:
2 cups flour
3 cups sugar, divided
4 tsp. baking powder
1/2 tsp. salt
1 cup cocoa, divided
1 cup butter, melted and cooled slightly
1 cup milk (I used powdered milk)
2 tsp. vanilla
1 cup nuts, chopped (optional)
3 cups hot water

Instructions:
Preheat oven to 350 degrees. In a 9x13 pan, combine flour, 1 1/2 cups sugar, baking powder, salt, and 1/2 cup cocoa. Mix well. Add the butter and mix again. Add milk and vanilla, mixing with a fork until well blended. In a small bowl, combine the remaining 1 1/2 cups sugar, remaining 1/2 cup cocoa, and nuts (if desired). Sprinkle this mixture over the batter in the pan. Pour 3 cups hot water over everything. Do not stir. Carefully put in oven and wait 40 minutes for the magic to happen! Allow the cake to set for 10 minutes before serving.