Three powerful words in one recipe title.
I've made this brownie pudding cake three times by now. The first time I was just in a rush, didn't read the directions very carefully or even look at the picture well enough apparently, and made it in a lasagna pan, and only the middle part of the cake had pudding, and that part of the cake was very nice .
So the next two times I made it in a square 9 inch pan and it was basically perfect. It's simple and ideal for someone who insists on having homemade chocolate cake with ice cream every night. It lasts about 5 days in the refrigerator, and I reheat it for about 40 seconds in the microwave and serve with a modest dollop of ice cream or whipped cream. I'm going to make it again tonight because I just ran out and am feeling a little panicked.
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