Tasty Tuesday-Hot Fudge Cake

This Hot Fudge Cake from Annette Lyon's Chocolate Never Faileth cookbook is heaven.  I have never made a recipe that calls for a cup of cocoa!  It's oh, so rich, and delicious. 

Hot Fudge Cake


2 C. flour
3 C. sugar, divided
4 tsp. baking powder
½ tsp salt
1 C. cocoa, divided
1 C. butter, melted (cool a little; it should not be hot)
1 C. milk
2 t vanilla
1 C. nuts, chopped (optional)
3 C. hot water

Preheat oven to 350. In a 9x13 pan, combine flour, 1 ½ C. sugar, baking powder, salt, and ½ C. cocoa. Mix well. Add the butter and mix again. Add milk and vanilla, mixing with a fork until well blended. Use some muscle to get out the lumps as best you can. In a small bowl, combine the remaining 1 ½ C. sugar, remaining ½ c cocoa, and nuts (if desired). Sprinkle this mixture over the batter in the pan. Pour 3 C. hot water over the entire pan. Do not stir. Bake for 40 minutes. Remove from oven; allow the cake to set for 10 minutes (it will finish baking outside the oven). The cake forms a cakelike crust on top with a puddinglike fudge layer underneath. Serve hot with vanilla ice cream on the side.

Source:  Annette Lyon's cookbook, Chocolate Never Faileth