Hot Fudge Pudding Cake * Prep Time: 10 mins * Total Time: 50 mins * Servings: 8 About This Recipe "Magically making its own fudge sauce this cake will become one of your favorite last-minute desserts. Serve it with ice cream for an extra special treat. Note: if you use a dutch process cocoa you will have a richer, darker result. TIP: some reviewers have recommended "baking" this in a crock pot on High for about 2 1/2 hours and then letting it cool slightly before serving. Thanks for the tip!" Ingredients 1 1/4 cups granulated sugar, divided 1 cup all-purpose flour 7 tablespoons cocoa, divided 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1/3 cup butter or 1/3 cup margarine, melted 1 1/2 teaspoons vanilla extract 1/2 cup light brown sugar, packed 1 1/4 cups water, hot whipped topping Directions Heat oven to 350'F. In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbs. cocoa, baking powder and salt. Blend in milk, butter and vanilla, beat until smooth. Pour batter into 8- or 9-inch square baking pan. In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. This is one of my favorite chocolate cakes. Sue

Here's one from Bon Appetit that's very good, oh so rich, but delicious! Flourless Chocolate Cake with Chocolate Glaze 10 12 servings Bon Appetit January 1999 Cake 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped ¾ cup (1 ½ sticks) unsalted butter, cut into pieces 6 large eggs, separated 12 tablespoons sugar, divided 2 teaspoons vanilla extract Glaze ½ cup whipping cream ½ cup dark corn syrup 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped Chocolate shavings or Gold-brushed Chocolate Leaves For Cake: Preheat oven to 350 F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper, butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often. Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan. Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall). Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper. For Glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Place cake on rack set over baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature. Here's another one that DH adores- Passover Flourless Chocolate Torte Here is the recipe for the Passover Chocolate Torte. I made it a couple of years ago, and it was a big hit! Makes 10 servings: 8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped (I used chips) 1 C. (2 sticks) unsalted kosher for Passover pareve (non-dairy) margarine 8 large egg yolks 1 C. plus 1/3 C. sugar 5 large egg whites paper doily fresh raspberries (optional) raspberry sauce (see recipe) Preheat oven to 350 degress F. Line bottom of 9 inch springform pan w/ 2 3/4 inch high sides with parchment or wax paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm. Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan. Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1 day ahead and covered with cake dome and stored at room temperature.) Grind 1/3 cup sugar in blender until fine powder forms. Place doily atop torte. Sift ground sugar over doily; gently remove doily. Garnish torte with raspberries, if desired. Serve with raspberry sauce. ( I sprinkled powdered sugar over top instead of grinding my own.) Raspberry Sauce: 2 12oz. packages frozen unsweetened raspberries, thawed with juices 1 C. sugar Puree raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible. Discard solids in strainer. (can be made 2 days ahead and refrigerated) Let us know which one you make!

So....make homemade marshmallows. They are so easy and much better than store bought. or meringue mushrooms: Make meringue with equal weights egg whites and superfine sugar with 1/8 tsp cream of tarter and a pinch of salt per egg white. Pipe tops and stems smoothing any pointy bits on tops with a finger dipped in water. Bake long and slow. I do 190 overnight. Assemble by dipping bottom of tops in chocolate (or spread on with spatula) and push onto base. Dust with coco powder. Easy peasy and super impressive Here is a link that might be useful: Has anyone ever made marshmallows?

Georgiesmom-Thanks for clearing that up! LOL I do remember now that it was patti that made it and posted how good it was. Carla-I'm pretty syre I measured right.I got out the measuring spoons ahead as I was assembling the ingredients.I have been busy today and haven't had time to google it and seeif my recipe was copied correctly. After 15 min or so the batter had run out of the pans and what was left was so thin it was done and pretty much stuck to the pan!LOL Patti43-I did try to salvage it.I got as much as possible out of the pans in one piece the molded all the rest together.I felt like I was a potter.I iced it and it is still sitting on the counter in the cake holder.I may have to just try it in a bit and see what it is like.May have to throw the whole thing away. I cleaned the oven today and what a mess.Scraped of as much as I could then set the self cleaning cycle.had to open kitchen windows and turn on the vent-a-hood and ceiling fan.It was smoking as bad as it did yesterday when everything was burning in the bottom of the oven!I'm surprised the neighbors didn't call the fire department! LOL So Sue,does that mean that cocoa was made in China? Probably so! Strange.Well I'm going to go try that cake.I may check back with the taste test results before I go to bed.