Easy chocolate pudding cake for Valentine's (you likely have the ingredients in your pantry)

Nordic Food Geek Patrice Johnson stopped by with a recipe ready to impress on Valentine's Day. Her chocolate pudding cake is easy to put together and you probably already have the ingredients! Double Hot Fudge Pudding Cake Serves 9 This updated version of my mom’s (and Betty Crocker’s) pudding cake substitutes chocolate morsels for nuts, but you could also use fresh or frozen (thawed and drained) cherries. For the cake batter 1 cup all-purpose flour 1⁄2 cup granulated sugar 2 tablespoons unsweetened cocoa powder 2 teaspoons baking powder 1⁄2 teaspoon salt 1⁄2 cup whole milk 2 tablespoons butter, melted 2 teaspoons vanilla extract 3⁄4 cup bittersweet chocolate morsels Heat oven to 350 degrees. Grease an 8x8–inch cake pan (or 11⁄2–quart casserole). In a large mixing bowl, whisk together flour, granulated sugar, 2 tablespoons cocoa, baking powder, and salt. Combine milk, butter, and vanilla in liquid measuring cup and add to the dry ingredients, mixing just until batter forms. Stir in chocolate morsels. Spread batter over bottom of prepared baking dish. For the hot fudge layer 1 cup packed brown sugar 13⁄4 cups boiling water 1⁄4 cup unsweetened cocoa powder In a small mixing bowl, whisk together brown sugar and 1⁄4 cup cocoa. Evenly sprinkle the top of the batter with mixture, then gently pour boiling water over the entire cake. Bake for 45 minutes. Serve warm with ice cream or cream and berries.

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