Welcome to our series to give you a glimpse into Rowan University, our campus culture, and the lives of our students, while we’re practicing social distancing to protect society from the spread of coronavirus. Today’s story is from Rachel Rumsby, a freshman isolating from her house in Bergen County, NJ. Rachel is a dual major in communication studies and public relations who normally lives in Mimosa Hall.
Ever since I was a young child, I have been in the kitchen in some capacity. When I was young, I used to “help” my mom bake. When I was 5 years old, my mom wrote me a cook book of all of her recipes that she makes so that someday I would be able to make them myself. A lot of the recipes that I make are from this book. Recently, I have added some of my own recipes into the book, in hopes that maybe someday this book will be passed on.
The recipe I will share with you today, as well as the Depression Cake that I have previously shared, are both recipes my mom wrote in this book. Each recipe has a little story of what my mom made the recipe for and what the recipe might be good for! Here is my own take on why I love Hot Fudge Pudding Cake.
Hot Fudge Pudding Cake is one of my favorite chocolate treats to make. It’s great for warm weather because it doesn’t require any baking in the oven. This treat is fast to make as well. It only requires a few minutes to prepare, 8 minutes to microwave, and 5 minutes to cool!
This dessert is decadent and rich, similar to an expensive hot chocolate that I tried in Paris a few years ago, although my mom has been making it since before I was born. The dessert will come out with some parts cake-like and some parts liquid and pudding-esque, so if the inside is liquidy, don’t think this means you didn’t cook it enough! It can be served with ice cream, or by itself.
I hope you enjoy this wonderful recipe! It brings me back to Paris every time I make it, which is great, especially in a time where we must isolate and definitely cannot travel! It also reminds me of family and my childhood.
- 3/4 of a cup of flour
- 1 1/2 teaspoons of baking soda
- 1/2 cup of sugar
- 2 tablespoons of cocoa
- 1/2 teaspoon of salt
- 1/3 cup of milk
- 1/4 cup of vegetable oil
- 1 1/2 teaspoons of vanilla extract
To sprinkle on top:
- 3/4 of a cup of brown sugar (I prefer light brown sugar)
- 1/4 of a cup of cocoa
- 1 cup of HOT water
- Mix flour, baking powder, 2 tablespoons of cocoa, salt, vegetable oil, and vanilla together in a microwave safe bowl.
- Sprinkle brown sugar on top of mixture.
- Sprinkle 1/4 of a cup of cocoa on top of brown sugar.
- Pour hot water on top. DO NOT MIX!
- Microwave uncovered for 8 minutes. Let cool in microwave for 5 minutes before serving. Inside may be liquidy.
- Can be served by itself or with ice cream on top. Bon Appétit!
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Story and photography by:
Rachel Rumsby, freshman communication studies and public relations double major