Hot Fudge Pudding Cake

• 1/2 gal. vanilla ice cream
• 1 c. flour
• 3/4 c. sugar
• 2 Tbsp. baking cocoa
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. milk
• 2 Tbsp. oil
• 1 tsp. vanilla extract
• 1 c. chopped pecans
• 1 c. packed brown sugar
• 1/4 c. baking cocoa
• 1 3/4 c. very hot water

1. Scoop ice cream into 8 portions on chilled tray.
2. Freeze, uncovered, for 24 hours.
3. Combine flour, sugar, 2 tablespoons cocoa, baking powder and salt in ungreased 9 x 9-inch cake pan. Stir in milk, oil and vanilla with fork until smooth.
4. Stir in pecans.
5. Spread evenly.
6. Sprinkle with brown sugar and remaining 1/4 cup cocoa.
7. Pour hot water over top.
8. Bake at 350u0b0 for 40 minutes.
9. Let stand for 15 minutes.
10. Spoon into serving dishes, reserving sauce in pan.
11. Top pudding cake with ice cream portions. Drizzle with reserved sauce.
12. Yield:
13. 8 servings.

vanilla ice cream, flour, sugar, baking cocoa, baking powder, salt, milk, oil, vanilla extract, pecans, brown sugar, baking cocoa, very hot water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=504296 (may not work)