Title: Chocolate Brandy Pudding Cake
Categories: Blank
Yield: 4 Servings

1	c	Flour
2	ts	Baking powder
1/2	ts	Baking soda
1/4	ts	Salt
1	c	Granulated sugar
	pn	Cinnamon
1/2	c	Cocoa
1/4	c	Milk
1/4	c	Cream
1	ts	Vanilla extract
4	tb	(1/4 stick) melted butter
		Cooled
3/4	c	Dark brown sugar
1/2	c	Brandy
1	c	Boiling water
		Whipped cream (optional)

Sift the flour with the baking powder, baking soda, salt, 3/4 cup of the sugar, cinnamon and half the cocoa. Set aside. In a bowl, combine the milk, cream and vanilla. Pour the wet ingredients into the dry ingredients along with the melted butter. Stir to make a thick batter. Spread evenly in an ungreased 9 inch baking pan, preferably glass or ceramic.

In a small bowl, combine the brown sugar, remaining granulated sugar and remaining cocoa. Sprinkle evenly over the batter.

Combine the brandy and the water and pour over the top of the batter. Bake in a preheated 350 degree oven for 50 minutes. The cake will be set around the sides and the top will be very loose and bubbly.

Cool in the pan on a rack for an hour or more. Slice or "scoop" to serve. Serve with chipped cream, if desired. This is a fantastic cross between brownies, fudge, chocolate pudding and an after-dinner brandy!

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