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Fudgy Chocolate-Mint Pudding Cake

This irresistibly decadent cake forms two layers during baking: an intense, cocoa-rich brownie-like cake rises to the top, while a gooey, fudge pudding sauce forms on the bottom. Mint herb cubes add a cooling natural mint flavor throughout. Serve the cake slightly warm or at room temperature, topped with softly-swirled whipped cream or ice cream.

Level of Ease:

Easy

Preserving Method:

Freezing

You Will Need:

CAKE:

1 cup all-purpose flour
3/4 cup sugar
1/3 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
4 ounces semisweet chocolate, chopped

SAUCE:

3/4 cup packed dark brown sugar
1/3 cup unsweetened cocoa
1-1/4 cups water
2 (2-tablespoon) frozen mint herb cubes

Directions:

HEAT oven to 350 degrees, Fahrenheit. Coat a 9x2-inch round baking pan with nonstick spray. Whisk flour, sugar, 1/3 cup cocoa, baking powder, and salt in a medium bowl. Whisk in milk, butter, and vanilla (batter will be thick). Spread in pan; sprinkle with chocolate.
COMBINE brown sugar and 1/3 cup cocoa in a medium bowl; sprinkle over cake. Combine water and mint herb cubes in a small saucepan over medium heat. Bring to a simmer, stirring until herb cubes have thawed. Pour over top of cake- do not stir.
Bake 40 to 45 minutes or until a toothpick inserted in the cake layer comes out clean (fudge sauce will be liquid). Cool on wire rack 25 to 30 minutes to serve warm or cool completely.

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