Hot Fudge Pudding

Keith Ann Clotiaux (source unknown)
Yield: 12 servings

Groan-worthy chocolatey goodness — if you’ve got a chocolate craving, this will satisfy it and then some! (Dec 1996)

1 cup all-purpose white flour

1/3 cup sugar

1/4 cup unsweetened cocoa powder, Dutch processed

2 tsp baking powder

1/2 tsp salt

1/2 cup skim milk

1 large egg, lightly beaten

2 Tbsp vegetable oil

1 tsp vanilla extract

1/4 cup shelled pecan halves, toasted

3/4 cup brown sugar

1 1/3 cups hot, strong coffee 

Preheat oven to 375˚F. In a large bowl, stir together flour, sugar, cocoa, baking powder and salt. 

In measuring cup, combine milk, egg, oil and vanilla. Make a well in center of dry ingredients and gradually pour in milk mixture, stirring until combined. Stir in pecans. Spoon into lightly oiled 8x8-inch baking dish. Spread evenly. 

Dissolve brown sugar in coffee, spoon over batter. Bake for 25 minutes, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes; serve hot or warm.