“Chocolate is happiness that you can eat.”
My inspiration for this recipe was truly a classic because it was printed on the labels of Hershey’s Cocoa cans over sixty years ago. Their’s is entitled, “Hot Fudge Pudding Cake Baking Recipe” and you can visit the Hersheys.com website to view it. I was drawn to this recipe when I was researching various cobbler-related recipes using the “hot water topping method” as described in my Salted Caramel Cobbler posting. Stay tuned because I plan to publish at least one more cobbler using this unusual method.
All Content © 2020 All Rights Reserved, J. Taylor, Marshall, TX
Preheat the oven to 350 degrees and assemble the ingredients.
In a medium size mixing bowl; whisk together the flour, 1/4 cup of the cocoa, malted milk, baking powder and salt.
Pour in the milk, melted butter, honey, almond extract and vanilla extract. Stir until well combined to form the batter.
Pour the batter mixture into a 9" x 13" baking dish that was coated with non-stick cooking spray. If using, sprinkle the chopped pecans over the batter mixture.
In a small bowl, combine 1/2 cup granulated sugar and the 1/4 cup cocoa powder with the 3/4 cup Turbinado sugar with a fork. Break up any large clumps and sprinkle this dry mixture over the top of the batter. DO NOT STIR.
Carefully pour 1 1/4 cups of boiling coffee over top of the brown sugar/cocoa/nuts. DO NOT STIR.
Carefully place the baking dish onto a middle oven rack and bake for 35 - 40 minutes or until the top is set. The middle top may be a little "jiggly" and the bottom will still be a little loose. As it cools, it will set up.
Let cool for 20 minutes on a wire rack before serving.
Serve slightly warm with whipped topping or a scoop of your favorite ice cream or both! Enjoy....
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