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C H O C O L A T E C H E E S E C A K E S A N D S O M U C H M O R E 235
CHOCOLATE SOUFFLÉ É
CHOCOLATE SOUFFL
PUDDING CAKE E
PUDDING CAK
yriad variations of this cake
SERVES: 16
are out there—in books, on PREPARATION TIME: 10 MINUTES
recipe cards, on the Inter- BAKING TIME: 45 TO 50 MINUTES
net, even committed to memory.
Vegetable oil spray for misting the pan
Most of the scratch versions resem-
2 cups miniature marshmallows
ble the Hot Fudge Pudding Cake that
1 package (18.25 ounces) plain devil’s food
was printed in the 1954 Betty cake mix
1
Crocker Cookbook: a chocolate cake 1 ⁄3 cups water
3 large eggs
topped with cocoa, brown sugar, and
2 cups (packed) light brown sugar
a lot of boiling water before it is 1 ⁄2 cup unsweetened cocoa powder
1
baked. Well, this is a quicker ver- 3 ⁄2 cups boiling water
Peppermint ice cream, for serving
sion, and it has its own twist—
miniature marshmallows that melt 1. Place a rack in the center of the oven
into the cake, giving it a soufflé-like and preheat the oven to 375°F. Lightly
mist a 13- by 9-inch pan with vegetable oil
quality. Don’t be distressed at all the
spray. Scatter the marshmallows evenly
boiling water. It will form over the bottom of the pan and set it
aside.
a delicious chocolate
sauce on the bottom 2. Place the cake mix, water,
and eggs in a large mixing bowl.
of the pan. Serve
Blend with an electric mixer on
this warm. low speed for 1 minute. Stop the
