I was going to share a cookie recipe today, but after attempting them twice in one day, and having them fail both times (Ugh!!), I gave up. My husband and boys thought they were great, but I didn’t. Sure, they tasted great, but didn’t look so great. . . .not my day in the kitchen I guess. I’ll attempt them another day and hopefully have a little better success.
Thank goodness for this Brown Sugar Pudding Cake (doesn’t the name just sound heavenly?). I made this a while ago and just haven’t gotten around to sharing it.
If you’ve never had a pudding cake, you’re missing out. I think they are kind of magical.
You make a batter, spread it into your dish and then pour a mixture of hot water and brown sugar over it. The batter ends up swimming in liquid and you’re going to think you just ruined everything. Don’t panic! Just toss it in the oven and when you take it out the top will be a brownie-like crust and underneath is a scrumptious brown sugary sauce that you’ll want to swim in.
- 1/2 cup butter , softened
- 1 1/2 cups brown sugar , divided
- 2 tsp. vanilla
- 1 1/2 cups flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1 cup milk
- 1/4 cup butterscotch chips
- 1/4 cup semi-sweet chocolate chips
- 1 1/2 cups water
Beat butter medium speed until creamy, add 1/2 cup brown sugar and vanilla and mix well.
Combine flour, baking powder, salt, and cinnamon. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix on low speed after each addition until mixed. Stir in butterscotch and chocolate chips. Pour batter into a greased 2-quart souffle dish.
Combine remaining 1 cup brown sugar and water in a medium saucepan. Bring to a boil and pour mixture carefully over batter in baking dish.
Bake at 375 degrees for 40 minutes or until edges are golden and pull away from the sides of the dish.
Recipe Source: Adapted from The Ultimate Southern Living Cookbook