Hot fudge eggless pudding cake

I came across this recipe at Broken or Not. What intrigued me was while it's called a cake, it has no eggs. Just the sort of recipe I'm looking for the egg-sensitive Boo Girl, thanks Kris. 

Hot Fudge Pudding Cake

Based on a recipe from 100 Years of Hersey Favorites

Makes 8 servings

Ingredients:

• 1 1/4 cups granulated sugar, divided
• 1/3 cup butter or margarine, melted
• 1 cup all purpose flour 
• 1 1/2 tsp vanilla
• 7 Tbsp. Hershey's cocoa, divided
• 1/2 cup packed light brown sugar
• 2 tsp baking powder
• 1 1/4 cups hot water
• 1/4 tsp salt
• 1/2 cup milk
• vanilla ice cream or whipped topping (optional)

Directions:

1. Heat oven to 350 degrees. 
2. In large bowl, stir together 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder, and salt. 
3. Stir in milk, butter, and vanilla. Beat until smooth. 
4. Pour batter into 8 or 9 inch square baking pan. 
5. Stir together remaining 1/2 cup granulated sugar, brown sugar, and remaining 4 tablespoons of cocoa; sprinkle mixture evenly over batter. 
6. Pour water over top. DO NOT STIR. 
7. Bake 35-40 minutes, or until center is almost set. 
8. Cool 15 minutes.
9. Spoon into dessert dishes. 
10. Spoon sauce from bottom of pan over top of cake.  Serve warm with vanilla ice cream, if desired.  Garnish as desired.
    

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Posted on February 28, 2005 in Baking,Desserts,Egg Free, Food Allergies,Recipes

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