Fudgy Chocolate-Mint Pudding Cake

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Preserving Method: Non-Preserving

  1. HEAT oven to 350 degrees, Fahrenheit. Coat a 9x2-inch round baking pan with nonstick spray. Whisk flour, sugar, 1/3 cup cocoa, baking powder, and salt in a medium bowl. Whisk in milk, butter, and vanilla (batter will be thick). Spread in pan; sprinkle with chocolate.
  2. COMBINE brown sugar and 1/3 cup cocoa in a medium bowl; sprinkle over cake. Combine water and mint herb cubes in a small saucepan over medium heat. Bring to a simmer, stirring until herb cubes have thawed. Pour over top of cake- do not stir.
  3. Bake 40 to 45 minutes or until a toothpick inserted in the cake layer comes out clean (fudge sauce will be liquid). Cool on wire rack 25 to 30 minutes to serve warm or cool completely.