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Chocolate Pudding Cake

4 tablespoons butter
1 cup flour
1 cup sugar
3/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
1 teaspoon vanilla
1/2 cup brown sugar
1/4 cup cocoa
3/4 cup boiling water

Heat ovent to 350F.

Grease six 8-ounce ramekins, custard cups or heavy, ironstone coffee
cups (not fine china).

In a 2-quart pot or sauce pan, heat the butter over low heat until
almost melted. Remove from heat and let sit until melted completely.
Add the flour, sugar, 3/4 cups of cocoa, the baking powder, and
salt. Then add the eggs, milk and vanilla and beat with a wire
whisk until ingredients are well blended and there are no visilbe
lumps. Divide batter evenly among custard cups. Place cups on a
baking sheet.

In a small bowl, whisk together the brown sugar, boiling water and
remaining 1/4 cup cocoa. Pour over batter, dividing evenly amoung
cups. Bake 25 to 30 minutes or until cakes are puffed and firm at
the edges (they should still be soft at their centers). Let cool
15 min before serving. Serve warm with whipped cream or ice cream.


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