Wednesday, December 17, 2014

Salted Caramel Chocolate Pudding Cake

I cut this recipe out of a magazine recently and decided to try it today.  It was a very easy and excellent dessert served with ice cream.  (I made homemade ice cream to serve with it in my favorite Cuisinart Ice Cream Maker).  I am posting this on the Recipes #2 page of this blog, also.

Salted Caramel Chocolate Pudding Cake

Preheat oven to 350 degrees.
Pour 1 (13 oz.) can sweetened condensed milk into a lightly greased 9x13 pan.
Spoon 1 cup semisweet chocolate chips and 1/2 cup brown sugar over milk.
Scatter 1 (20 oz.) box brownie mix over the top.
Pour 2 cups boiling water on top (do not stir).  Bake 30 minutes.
Sprinkle 1/2 tsp. coarse salt on top.  Serves 10.

*Note:  I plan to also add pecans the next time I make it.

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