Ingredients
- 3 1/4 cup flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup plus 2 tablespoons unsweetened cocoa powder
- 1 cup butter
- 3 1/4 cup firmly packed light brown sugar
- 4 cup eggs
- 1 teaspoon vanilla extract
- 3/4 cup hot water
- 3 1/4 cup flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup plus 2 tablespoons unsweetened cocoa powder
- 1 cup butter
- 3 1/4 cup firmly packed light brown sugar
- 4 cup eggs
- 1 teaspoon vanilla extract
- 3/4 cup hot water
- 2 cup firmly packed light brown sugar
- 1 cup butter
- 1 cup heavy cream
- 2 tablespoon light corn syrup
Preparation
Baking Directions:
To make the pudding cake: Preheat the oven to 350°F.
Sift together the flour, salt, baking soda, and ½ cup of the cocoa powder.
In a large bowl, beat the butter and 1 cup of the brown sugar at medium speed until light.
Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla.
Stir in the sifted dry ingredients.
Lightly grease a 2-quart baking dish.
Spoon the batter into the dish.
In a small bowl, mix together the remaining ¾ cups brown sugar and 2 tablespoons, 2 tablespoons cocoa powder, and ¾ cup hot water.
Pour the liquid over the batter and place the baking dish into a larger pan.
Place the pan in the oven and pour enough hot water into the larger pan to reach halfway up the sides of the baking dish.
Bake for 40 to 45 minutes, or until the pudding is barely set and has begun to pull away from the sides of the baking dish.
To make butterscotch sauce: Combine all the ingredients in a small saucepan, bring to a boil over medium heat, and remove from the heat.
Serve the warm pudding with the butterscotch sauce and vanilla gelato on top.
