Recipe: Fudgy Cinnamon Pudding Cake

FUDGY CINNAMON PUDDING CAKE

1 cup flour
3/4 cup white granulated sugar
2 tbsp plus 1/4 cup unsweetened cocoa powder, divided use
2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon, divided use
1/2 cup milk
2 tbsp vegetable oil
1 tsp vanilla
1 cup chopped nuts, if desired
1 cup packed brown sugar
1 3/4 cups boiling water
Cinnamon or vanilla ice cream (optional, for serving)

Heat oven to 350 degrees F.

In an ungreased (9x9x2-inch) baking pan, mix together flour, white sugar, 2 tablespoons cocoa powder, the baking powder, salt and 1/4 teaspoon cinnamon

With a fork, stir in milk, oil and vanilla until smooth. Stir in nuts. Spread evenly in pan; set aside.

Mix brown sugar, remaining 1/4 cup cocoa and remaining 1/4 tsp cinnamon; sprinkle over batter. Pour 1 3/4 cups boiling water over batter.

Bake 40 minutes. Let stand 15 minutes.

TO SERVE:
Spoon cake and sauce into individual dishes. Top with ice cream.

Source: Gold Medal Fall Baking magazine