#Choctoberfest 2019 Sponsored Post – Clueless in the Kitchen: Self-Saucing Hot Fudge Pudding

Welcome to my first of two #Choctoberfest recipes!  This recipe is sponsored by Imperial Sugar, who sent me coupons to get their sugar for free to use in this recipe.

Imperial Sugar is always an integral part of #Choctoberfest, and it’s so amazing that this year, we had the option of getting coupons.  So convenient!

In addition to providing #Choctoberfest bloggers with sugar to make our delicious treats, Imperial Sugar is currently (and for the next three days) running their Annual Scary Scramble!  Twenty-five winners will receive a Wilton cookie decorating prize pack, plus 10 free sugar vouchers and a silicone baking mat!  Be sure to enter here.

Finally, be sure to follow Imperial Sugar on their social media pages:  Pinterest, Facebook, Instagram, and Twitter.

This week’s cookbook, Clueless in the Kitchen, is one I’ve had for more than two decades.  It was a gift from my mom (both my sister & I have one), and you don’t even have to be clueless to use it.

This recipe, the Self-Saucing Hot Fudge Pudding, makes an excellent finish to a dinner on the nice, crisp fall days we’ve been having!  Enjoy, and be sure to check out our sponsor, Imperial Sugar’s, social media & contest links!

Self-Saucing Hot Fudge Pudding

Serves 6
From Clueless in the Kitchen

Ingredients

• 1 cup flour
• 1 ¹/₂ cup sugar, divided (I used sugar from our sponsor, Imperial Sugar!)
• 2 tsp. baking powder
• ¹/₂ cup vegetable oil
• ¹/₂ cup unsweetened cocoa powder, divided
• ¹/₂ cup milk
• 1 tsp. vanilla
• 1³/₄ cups hot water
• Vanilla ice cream (optional)

1. Preheat oven to 350°F.
2. In an ungreased 8- or 9-inch square baking pan, stir together ³/₄ cup sugar and baking powder.
3. In a separate bowl, stir together the vegetable oil and ¹/₄ cup cocoa.  Mix the cocoa mixture with the flour mixture, along with the milk and the vanilla.  Stir with a fork until combined.
4. In another bowl, stir together the remaining sugar & cocoa.  Sprinkle the mixture over the stuff already in the pan, but don’t mix it in.
5. Pour the hot water over everything, but don’t stir it. Bake for 40 to 45 minutes until the top is crispy & the sauce is bubbly.
6. Enjoy with a scoop of vanilla ice cream.