Hot Fudge Pudding Cake in Milk Chocolate Sauce

Combine flour, 3/4 cup (180 mL) of the sugar, baking powder and salt in 13 x 9-inch (33 x 23 cm) ungreased rectangular cake pan.

Combine butter and 1/4 cup (60 mL) of the cocoa; add to dry ingredients along with 1/2 cup (125 mL) milk and vanilla extract; mix well with fork. Combine remaining 3/4 cup (180 mL) sugar, remaining 1/4 cup (60 mL) cocoa and almonds. Sprinkle over batter.

Carefully pour 2 1/2 cups (625 mL) hot milk over all; do not stir.

Bake in preheated 350 °F (180 °C) oven 40 to 45 min or until top is shiny and sauce is bubbly.

Dust with icing sugar and serve immediately with whipped cream or ice cream and garnish with additional almonds, if desired.

Microwave Method: Combine flour, 3/4 cup (180 mL) of the sugar, baking powder and salt in a 4-quart (4 L) microwave-safe bowl; set aside. Place melted butter in a 1-quart (1 L) microwave-safe bowl. Blend in 1/4 cup (60 mL) of the cocoa. Add to dry ingredients along with 1/2 cup (125 mL) milk and vanilla; mix well. Combine remaining sugar, cocoa and almonds. Sprinkle over batter in bowl. Pour hot milk over all; do not stir. Microwave, uncovered, at High (100 %) 12 to 15 min or until top is shiny and sauce is bubbly. Continue with Step 6 as above.

Note: Recipe tested in 700 watt microwave oven.