Warm, gooey and chocolaty. The perfect recipe for a dreary Sunday afternoon.
You start with a basic batter that is spread into a greased pan. (Grease the pan really, really well. This stuff is stick-kkkyyyyy.)
Then a simple topping made of sugar and cocoa is sprinkled on top of the batter. I added pecans to my topping, to give it a little crunch.
Next comes the interesting part. You carefully spoon a cup and a half of boiling water over the batter and topping. (It is the water that creates the pudding layer while the cake bakes.) I was a little hesitant about pouring the whole 1-1/2 cups of water. My pecans started floating and it just seemed like an awful lot of liquid to pour on the cake. At the last minute I chickened out and just used 1 cup. But I was sorry in the end because my cake didn't have quite enough fudge goodness. It was fudgy, but not FUDGY.
Note to self: next time use all 1-1/2 cups of boiling water and may be even up it to 1 -3/4 cups!
Bake for 45 minutes at 350 degrees and then cool for 25 minutes before serving.
Yummm.... Hot Fudge Brownie Cake
