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Hot Fudge Pudding Cake

There is so much I want to tell you about this recipe. First, I need to tell you how I received it. Laurie, a long time member, had sent it--along with other recipes--for me to convert AGES ago. Poor Laurie! For some reason, I never got around to converting her recipes. Then we met at the opening of Sweet Christine's Gluten-Free Confections in November. Laurie asked if she could send her recipes to me, again. Of course, I agreed and made a mental vow to *finally* convert Laurie's recipes.

One of recipes she sent was for "Hot Pudding Cake." Have you ever heard of "Hot Pudding Cake?" I hadn't! From Laurie's description, it sounded yummy. A cake that when baked created it own sauce! Finally, I set out to convert the recipe.

Well, this recipe tested everything I thought I knew about baking. Honestly I didn't think the recipe would work! Why? Let me tell you 1. It doesn't have an egg which can be problematic in a cake. 2. It seemed like there was too much sugar. 3. You pour hot water over the batter before baking. Just one of these elements could cause a cake to fail. But all three? I did not have high hopes, to be honest.

Then I made the cake. And, of course, I was wrong. The cake not only worked, it was amazing. The batter rose above the hot fudge sauce. So, when you scoop into the cake you are rewarded with a flow of rich, fudgy sauce.

So, thanks Laurie for waiting! Your other recipes are coming! (I promise!) And enjoy this neat recipe, folks. I think you will really like it. A cake that makes sauce? Yum!

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