Title: Chocolate Pudding Cakes
Categories: Dessert Cake
Yield: 6 Servings

CAKES
1	c	Flour
2/3	c	Sugar
3	tb	Cocoa powder, unsweetened
2	ts	Baking powder
1/4	ts	Salt
1/2	c	Milk
1/4	c	Butter; melted
1	ts	Extract, vnailla
1/2	c	Pecans; chopped
TOPPPING
2/3	c	Sugar, brown; firmly packed
3	tb	Cocoa powder, unsweetened
12	tb	;water, warm (105-115F)
GARNISH
		Cream, whipped
		Raspberries; fresh
15		Minutes preparation
25-30	min	utes baking

Preheat the oven to 350 degrees. Grease six 6 oz. custard cups.

To prepare the cakes, in a medium bowl, mix together the flour, sugar, cocoa powder, baking powder, and salt.

In a small bowl, mix together the milk, melted butter, and vanilla. Stir into the flour mixture. Fold in the nuts. Spoon batter into the prepared custard cups on a baking sheet.

To prepare the topping, in a small bowl, mix together the brown sugar and cocoa powder. Sprinkle each cup of batter with some topping, then sprinkle each cup with 2 tablespoons of the warm water.

Bake until a toothpick inserted in the center comes out clean 25 to 30 minutes.

Cool the cakes in the cups for about 20 minutes. Loosen sides of the cakes and invert onto serving dishes. Garnish with whipped cream and strawberries.

Baking Tips: Sprinkling each batter-filled cup with 2 tablespoons of warm water before baking dissolves the topping so it melts into the cakes, creating an extra moist result.

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