Chocolate Pudding Cake

I have no idea where the recipe from this came from!  I got it from my mom years ago and it's a great recipe for when you are craving something rich and decadent.  Like dark chocolate fudge...that's exactly how I would describe this cake.  Don't be fooled, there's no pudding in this cake.  Sorry to disappoint if you wanted pudding, but trust me, you won't be disappointed after you take your first bite.

The first thing that you do is make this really thick cake batter (really thick), then a topping mix of brown sugar and cocoa powder is sprinkled all over the top.  

This is where it's so different from anything I've ever made...on top of the batter and the topping, you pour 1 cup of boiling water.  Then bake!!  

What happens is the water turns the topping of brown sugar and cocoa powder into this shiny, rich icing of sorts.  It's glossy, but not that pretty...but it's so good!!  

The batter part looks a little like cake, but more like fudge.  It is very rich and definitely takes on a more dark chocolate of a flavor.  You can serve it immediately topped with ice cream or whipped cream and it will be a little runny.  Store it in the fridge and it just gets even denser and more fudgy...it's hard not to just reach in with a spoon and take bites that way.  Well, who am I kidding?  That's what I've been doing all day.  Too yummy! 

 Chocolate Pudding Cake

1/4 cup butter, softened
2/3 cup sugar
1 cup flour
1/4 cup cocoa powder (divided into 1/4 cup and 1/4 cup)
1/4 teaspoon salt
1/2 cup heavy cream
1 cup semisweet chocolate chips

For the topping
2/3 cup brown sugar
1/4 cup cocoa powder

Preheat oven to 350 degrees.  Using an electric mixer, combine the butter and sugar until light and fluffy, a couple of minutes.  In a small bowl, combine the flour, cocoa powder and salt and add to butter/sugar mixture and mix.  Slowly pour in the heavy cream and mix well (the batter will be very thick).  Stir in chocolate chips by hand.  Spread in a greased 1 1/2 quart baking dish (my oval dish was 13" x 10" x 3").  Use your hands to press the batter into the dish - wet your finger tips and it won't stick.

Combine the brown sugar and cocoa powder to make the topping and sprinkle over the top.  Pour 1 cup of boiling water over top of everything.  Bake for 50-55 minutes until the water is gone (the top will still look very wet).  Serve warm with ice cream and store in the fridge for up to 3 days.