You may be wondering why I don’t share recipes more often. There’s a simple explanation. This is a blog of my favorite recipes. I’ve been writing it for several years. Most days, there are just two of us for meals. Over the course of this blog’s life, I’ve used most of my actual favorite recipes. (If you’re new to the blog, go back and look at some of the older entries.) Most of my recent posts have not been old standbys but new recipes that I like a lot (and remember to photograph).
This one, however, is an oldie-but-goodie. We rarely make desserts except when we have company. Most of our company meals feature a chicken or meat main course; in our kosher home, that means no dairy desserts. So while I love this recipe, I don’t make it very often. (You can make it vegan, but I don’t think it would taste as good.)
The directions will probably sound odd. While the cake bakes, the top layer turns into a rich pudding that sinks to the bottom of the dish. When you serve it, invert each piece onto a serving plate and it will be topped by a yummy, fudge-y sauce. Serve it warm, even right out of the oven. It’s terrific with a dollop of whipped cream or vanilla ice cream.
Ingredients:
1¼ cup flour
¾ cup sugar
¼ cup plus 2 Tbs. unsweetened cocoa, divided
2 tsp. baking powder
¼ tsp. salt
½ cup milk, soy milk or water
3 tbs. melted butter, margarine or vegetable oil
2 tsp. vanilla, divided
1 cup brown sugar
1 cup boiling water
Directions:
Preheat oven to 350 degrees.
Stir flour, sugar, 2 Tbs. cocoa, baking powder and salt together in a mixing bowl. Stir in the milk, melted butter or margarine and 1 tsp. vanilla and blend well. Pour into a greased and floured 8-inch square pan or a small casserole dish and spread evenly.
In a small bowl, combine the brown sugar and ¼ cup cocoa; sprinkle the mixture over the cake batter. Combine the boiling water and 1 tsp. vanilla and pour over the top of the cocoa-brown sugar mixture. Do not stir!
Bake for 40 to 45 minutes. Serve warm topped with whipped cream or vanilla ice cream.
Serves 6 to 8
Bobbie's Best Recipes 
Did you ever make a Tunnel of Fudge cake? It was a mid-1960s Pillsbury Bake-Off finalist that was heavily advertised. I was always intrigued by the fudge migrating to the middle, but didn’t make it until we recently got our first Bundt pan. The cake failed–I overbaked it. But your recipe looks equally wonderful and fascinating–thanks for sharing.
I can’t remember if I ever made it, but I remember the cake. You just got your first Bundt pan????
Did you ever try inverting the entire cake pan onto a serving dish for a nicer presentation? Would it even come out of the pan whole or kind of sploosh onto the plate?
Haven’t tried it, but I imagine “sploosh” would be what would happen. I’ve only ever served it right from the baking dish and inverted each serving onto the plates.