Decadent, Chocolet Pudding Cake

This is the recipe done by Suzanne Rotz, last Saturday at the Vintage Faire held at the Butte Creek Mill.
I hope you enjoy it as much as I did.

Stir together in a bowl:
1 1/2 c. sugar
2 c. all-purpose flour
6 Tbs. cocoa
4 teas. baking powder
1/2 teas. salt
 
Stir in:
1 c. milk
2/3 c. melted butter
3 teas. vanilla extract
 
Beat until smooth.
 
Pour batter into an ungreased 12" Dutch oven.
 
In the same bowl mix:
1 1/2 c. sugar
1 c. brown sugar
8 Tbs. cocoa
 
Sprinkle dry mix over batter.
 
Pour 2 1/2 c. hot water over top. Do not stir!
 
Bake 325 (16 coals top/ 7 bottom)or 350 (17 coals top/8 bottom)  
X 35-40". 
 
Let sit 15+".
 
Great with vanilla ice cream.

I will give you more of Saturdays recipes in the next few days.