Fifty delicious, Good Housekeeping-tested recipes will lure budding chefs into the kitchen and start them off on a lifetime of good cooking. The brand-new spiral-bound format is easy to work with too! Look, mom and dad: we cooked it ourselves! With every technique clearly shown, and a fun, accessible format, children will eagerly pull out the measuring cups, grab the mixing bowls, and begin preparing these temptingly tasty, kid-friendly dishes.
This cake is like two desserts in one. While the batter bakes, it magically separates into a cake layer that sits on top of a luscious chocolaty sauce.
PREPARATION: 25 minutes
COOKING: 30 minutes
TOTAL TIME: 55 minutes
DEGREE OF DIFFICULTY: Moderate
SERVINGS: 6
UTENSILS
Cutting board
1-cup, 1/2-cup, and 1/4-cup dry measuring cups
Measuring spoons
2-cup liquid measuring cup
8-inch-by-8-inch baking pan
Large mixing bowl
Wooden spoon
Small mixing bowl
Rubber spatula
Pot holders
Timer
Cooling rack
Serving spoon
Dessert plates
INGREDIENTS:
Nonstick cooking spray
1 cup all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsweetened cocoa powder
1/2 cup packed brown sugar
1/2 cup milk
1/4 cup (1/2 stick) butter, melted
2 teaspoons vanilla extract
1/2 cup walnut or pecan pieces
1 3/4 cups hot tap water
Preheat the oven to 350 degrees F.
Spray the baking pan cooking spray; set the baking pan aside.
Pour the flour, sugar, baking powder, salt, and 1/2 cup of the cocoa powder into the large mixing howl. With the wooden spoon, stir the flour mixture until it is well combined.
Pour the remaining 1/4 cup of cocoa powder and the brown sugar into the small mixing bowl. With the wooden spoon, stir the cocoa powder mixture until it is well combined.
Add the milk, melted butter, and vanilla extract to the flour mixture. With the wooden spoon, stir the batter until it is smooth and well combined. Add the nuts. Stir the batter until the nuts are well combined.
Spoon the batter evenly into the baking pan. Using the spatula, scrape up all the batter from the mixing bowl and add it to the baking pan.
Sprinkle the cocoa powder mixture evenly on top. Slowly pour the hot water over the cocoa powder mixture.
Using the pot holders, place the baking pan in the oven. Set the timer and bake the cake for 30 minutes. When the timer goes off, begin testing the cake for doneness. To test the cake for doneness, using the pot holders, carefully pull out the oven rack that the baking pan is on and see if the top looks dry, not unbaked, and the edges are bubbly. If the top is not dry looking, using the pot holders, carefully push the oven rack back into the oven. Set the timer and continue baking for 5 minutes longer. Then repeat this test. When the cake is fully baked, turn off the oven. Using the pot holders, remove the baking pan from the oven and place it on the cooling rack. Close the oven door.
Serve the Chocolate Pudding Cake warm. To serve, let it cool for about 20 minutes. Then, holding a side of the baking pan with a pot holder, use the serving spoon to scoop out some cake onto each dessert plate. Top it with whipped cream, vanilla ice cream, or vanilla frozen yogurt, if you like.
