Made by Laurie. During this pandemic, little treats (like chocolate) mean so much. I think we might both be having a problem with a sweet tooth. 

A far better choice than my usual 11 a.m. Oreo cookie break, I so enjoyed slicing off pieces of this cake throughout the weekend. I especially enjoy "evening up the edges".

The only problem this time is that since we are relying on others for our grocery shopping, we otherwise would have driven downtown to get some vanilla ice cream to dollop on top.  Oh well, Reddi Wip, left over from perhaps a jello dessert with the grandkids, had to suffice for a topping. We had no complaints. 

There are many chocolate pudding cake recipes on the Internet, basically with the same ingredients but perhaps in different amounts.  I saw several that added some vanilla extract to the cake mix.  I can't see doing anything different from what Laurie did. Her starting point was a recipe here: https://www.theprairiehomestead.com/2020/01/chocolate-pudding-cake-recipe.html

P1150612-LR What you need:

cake:

• 1 cup all-purpose flour
• 2 tablespoons cocoa powder
• 2 teaspoons baking powder
• 1/2 cup milk... whole milk is probably best, but if you don't have it, mix skim milk and half-and-half
• 3/4 cup brown sugar
• 2 tablespoons butter, melted

Pudding:

• 1 cup brown sugar 
• 1/4 cup cocoa powder
• 1 3/4 cups hot tap water

What to do:

1. Preheat the oven to 350°.
2. For the cake, combine all of the cake batter ingredients and spread them into a 9×9-inch baking dish. 
3. For the pudding, mix 1 cup of brown sugar and the 1/4 cup of cocoa powder in a small bowl. Sprinkle this mixture over the top of the cake batter mixture. 
4. Pour 1 3/4 cups of hot tap water over everything.
5. Bake until the top of the cake is firm. Perhaps 45 minutes. When done it will look like the image below.

P1150603-LR O4301848-LR