"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Wednesday, April 08, 2009

Hot Fudge Chocolate Pudding Cake


I had been studying for my NRP certification on Friday, but I so badly wanted to be able to make something to enter in this week's LaPiS theme: MELTed bliss. I had been teasing my kids with the photo of this delectable and easy to bake chocolate dessert, but I told them they would have to wait because I needed to study for my certification. My stepd offered to bake it the other night, but it was too late (at 10 pm) and I told her she could make it the next day (yesterday). She started measuring, but got confused with the instruction (I asked her to take note of "divided" measurements for white sugar and cocoa), so she gave up. My older son volunteered then. And this was his product. I am two chapters away from finishing the DVD "textbook" and I thought I could use a break by blogging about it.

I am so proud of him!

Taken from my Hershey's Classic Recipes cookbook, the recipe can be found online.

Ingredients:

* 1-1/4 cups granulated sugar, divided
* 1 cup all-purpose flour
* 1/2 cup HERSHEY'S Cocoa, divided
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* 1/3 cup butter or margarine, melted
* 1-1/2 teaspoons vanilla extract
* 1/2 cup packed light brown sugar
* 1-1/4 cups hot water
* Whipped topping

Instructions:

Slideshow below is not a step-by-step series since my son was the one whipping it up while I was studying...I took the photos when it was done.


1. Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.

2. Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.

3. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Makes about 8 servings.

8 comments:

  1. MMMMM...this choclate dessert looks so lovely!!

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  2. ang sarap naman nito, manang. makes my mouth waters..hehehe

    happy easter!

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  3. Your son did an outstanding job - this looks incredibly luscious! And wishing you Good Luck on your NRP certification!

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  4. Manang! I also have a copy of the Hershey's Classic Recipes cookbook! It's one of my favorite recipe books because I'm a chocoholic, plus, the recipes are easy to follow.

    I've always wanted to try this Hot Fudge Pudding Cake! Buti pa si Patrick nagawa na! :) Hee hee! The finished product looks so sinfully divine!

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  5. I am proud of your kid. He might be the next chef on Food Network. True, patience is essential in the kitchen.

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  6. Wow Manang! I'm drooooooling! Ang sarap nito, I'm sure!

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  7. wow ang sarap naman nyan manang :D your son is great too

    thanx for visiting my site

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  8. He did a great job! That looks really blissfully scrumptious :)

    BTW, the recipe for the black bottom pie is posted on my blog na. Just go to the main page.

    Good luck on your NRP certification!

    ReplyDelete

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