Chocolate.Chocolate.Chocolate.

I usually am inspired to post a recipe to my blog when I make something and people other than myself declare its goodness. Such was the case of the Chocolate-Pudding Cake I made this weekend.

Friday was Artist Son's birthday and as he planned to spend the night at his Guys-Small-Group-Bible-Study leader's house with the rest of his small group I offered to make a cake. Artist Son's pick: Chocolate-Pudding Cake. And since on the same evening we were hosting Active Son's small group at our home I made two cakes. Later that evening Active Son reported that one of his friends had exclaimed after eating a few bites of the cake, "this is the best thing I've tasted in my life!" Wow! Quite a compliment, however I defer the compliment to my easy, no-fail recipe.

This recipe makes a generous 9x13 size dessert, however you can halve the recipe for an 8"x8" pan. Very easy, very delicious. Even more delicious served with ice cream.

Chocolate Pudding Cake~
If you're not familiar with pudding cakes they require faith. You pour hot water over the batter before it goes in the oven. Then it forms a cake-like layer on top of a think creamy sauce as it bakes.

1 1/2 cups flour
1 1/3 cups sugar
1 cup unsweetened cocoa powder (divided)
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/3 cup vegetable oil
1 1/3 cup packed light brown sugar
1/2 cup semisweet chocolate chips
2 teaspoons vanilla extract
2 1/2 cups hot water

1. Heave oven to 350 degrees F.
2. Put flour, sugar, 1/2 cup cocoa, the baking powder, and salt into an ungreased 9 or 10inchx13 baking pan. Stir with a fork to mix well. Add milk and oil. Stir until well blended.
3. Sprinkle brown sugar, remaining 1/2 cup cocoa and the chocolate chips over the batter.
4. Mix vanilla with water and pour evenly over top.
5. Bake 30-35 mintes until surface looks dry and brownie-like.
6. Makes more servings than you probably need to eat so invite someone over to share this!