Gooey Chocolate Pudding Cake

1/2 c. all-purpose flour
1/4 c. sugar
3/4 tsp. baking powder
1/3 c. milk
1 Tbsp. oil
1 tsp. vanilla
1/4 c. chocolate-hazelnut spread (Nutella)
1/3 c. semisweet chocolate pieces
1/2 c. sugar
1/4 tsp. salt
1/4 c. unsweetened cocoa powder
3/4 c. boiling water
Sliced strawberries, opt.
Coffee-flavored or vanilla ice cream, opt.
Unsweetened cocoa powder, opt.

In medium bowl combine flour, 1/4 cup sugar, baking powder and salt. Add milk, oil and vanilla. Whisk until smooth. Stir in hazelnut spread and chocolate pieces. Pour batter into 1-quart casserole dish. Set aside. In same bowl stir together 1/2 cup. sugar and cocoa. Gradually stir in boiling water. Pour evenly over batter in casserole. Bake, uncovered, in preheated 350° oven 35-40 minutes or until wooden pick inserted into cake portion comes out clean. Serve warm with strawberries and ice cream. Sprinkle additional cocoa powder if desired. 6 servings.

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