This cake is so unbelievably easy to make. The cake is actually homemade so it is even fancier than those old boxed cake mixes. Yet, it is also so easy to put together. You would not believe how simple it is. Just mix it all and move on to more important things that you have to get done. Then, in no time, you will see you have an amazing reward for all your hard work.
Check out what our friends over at Life in the Lofthouse had to say about this:
“A super simple homemade cake batter bakes up into a beautiful chocolate cake with warm fudge hidden inside! The chocolate flavor is spot-on and the combo of cake with creamy fudge is perfection. It’s basically a dream-come-true dessert.”
I truly believe this is the best description for this sweet treat: a dream come true dessert. Oh, yes indeed! There is nothing better than ending your day with this!
Ingredients
1 cup Domino sugar
½ cup Hershey’s cocoa powder
1 cup Gold Medal all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup McArthur milk
4 tablespoons Land O’ Lakes butter, melted
1 large egg yolk
2 teaspoons vanilla extract
½ cup semisweet Hershey’s chocolate chips
1 cup boiling water
Instructions
Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with cooking spray. Whisk ½ cup sugar with ¼ cup cocoa powder and set aside.
Whisk the flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder, and salt in a large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (batter will be stiff).
Using a rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa and sugar mixture evenly over the top. Gently pour boiling water over cocoa. Do not stir.
Bake until the top of the cake is cracked, sauce is bubbling and a toothpick inserted into cakey area comes out mostly clean, about 22-24 minutes. Cool on rack for at least 10 minutes. Serve warm with vanilla ice cream.
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Quick Tip: Make sure you use an 8×8 pan for best results.
Thanks again to Life in the Lofthouse for this amazing recipe.
