Hot Fudge Pudding Cake

First off I wanted to say THANK YOU, THANK YOU so much for your kind and encouraging comments.  It has been a very long and cold winter here and your words have really warmed my heart and brought a smile to my face and my family's.  You guys are the best!!

Second of all please, please make this cake.  Some of you may have some Bisquick left over from the Banana Bread Pie or maybe you keep it handy in your pantry.  Well, you are gonna wanna pull it out!

I was flipping through that same "church cookbook" and came upon this really yummy cake recipe.  I have seen other recipes very similar to this in the past, and I believe these type of cakes were very popular during the depression because the recipes do not require eggs, butter, or milk.  Items that were hard to come by during those days.  Obviously, they probably used flour and not Bisquick mix, but you get the idea.  I was a little skeptical and didn't know what to expect, but WOWZA!

This cake is pretty amazing the top bakes up like a pretty typical cake but the bottom is like fudge pudding...yummy.  So if you want to whip up a quick and easy cake for either your family or friends, try this!  I served it with whipped cream, but vanilla ice cream would be really delicious.

xoxo

Rach

Hot Fudge Pudding Cake

1 1/2 cup of Bisquick ( I used light)

1/2 cup Sugar

2 Tablespoons Dutch-process cocoa

1/2 cup Skim Milk

1 Teaspoon Vanilla

3/4 cup Brown Sugar

1/4 cup Cocoa

1 1/2 cup boiling water

Pre-heat oven to 350.  Combine all of the ingredients through the vanilla, blend well and pour into a 8- or 9-inch pan.  Combine brown sugar and cocoa and sprinkle over the top of the cake mixture.  Gently pour boiling water over the top, do not stir it.  Bake for 35-40 minutes.

I used a dark pan and I think I could have taken mine out a couple of minutes earlier.  Enjoy!