A quick and easy pudding cake, this dessert was always referred to as “kind of healthy”. In reality, it just doesn’t use butter. Chocolate Lush is arguably better the next day after the pudding has fully set. We always stored leftover Lush at room temperature in the oven (not the fridge), which I recommend, provided that it is eaten within a day or two.
Laura
- 1 cup all-purpose flour
- 3/4 cup sugar
- 2 TBSP plus 1/4 cup cocoa, divided
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 TBSP butter, melted
- 1 tsp vanilla extract
- 3/4 cup firmly packed brown sugar
- 1 3/4 cup hot water
Preheat oven to 350°.
Whisk flour, sugar, 2 TBSP cocoa, baking powder, and salt in a medium mixing bowl. Add milk, melted butter and vanilla and mix to blend well.
Spread batter into an ungreased 8″ square pan.
Combine brown sugar, 1/4 cup cocoa and hot water in a large measuring cup. Pour over batter.
Bake for 45 minutes, until center is set. Serve warm.
Spencer Family Cookbook 