Two posts ago, I blogged about my new set of flameware skillets from Clay Coyote. Tonight when I finished posting for the day, I received a comment from Tom, of Clay Coyote, encouraging me to get those candles out of the skillet, and get the skillet onto the stove. (You can read the comment at the end of that post.) Well, I like a good challenge...even if it is 10 pm! So Tom, tonight I tested my Spanish Cazuela in the oven. Don't worry...I'm going to try it on the stovetop soon.

I chose a favorite recipe that I haven't made in years called Hot Fudge Pudding Cake. An old timey recipe. I assembled all my ingredients. I think this recipe will work well with my nondairy butter and ricemilk. Be forewarned...this recipe has lots of sugar.

For those of you who can't eat wheat, this is a great recipe to substitute the flour with 2 cups barley flour + 1 tbsp cornstarch. Because barley flour is whole grain, use 3-1/2 cups water.

Here's the recipe:

In a large bowl (or 8 cup measuring cup) mix the batter:

1 cup sugar

2 cups flour

6 tbsp cocoa

4 tsp baking powder

1/2 tsp salt

Blend in:

1 cup milk or ricemilk

10 tbsp melted butter or margarine

Mix well with mixer until smooth.

Pour the batter into your baking dish. You may use a 9x13 or larger dish.

Now for the dry part:

1 cup sugar

2/3 cup brown sugar

8 tbsp cocoa

Whisk really well to combine.

Pour the dry mixture evenly on top of the batter.

Then pour 2-1/2 cups hot water over the entire mixture. Do not stir...or even think about stirring!

When all of the water is in, you should have something like this. Place in a cold oven and turn on the oven to 350 degrees. Bake 45 minutes or so until the middle is almost set.

Take your dish out of the oven. Yes, mine spilled over and made two little puddles on the bottom of the oven...but that was ONLY because I cleaned my ovens yesterday. Otherwise, it never would have happened!

Here's the hardest part of the whole recipe: Let your cake rest for 15 minutes without touching it. If you are going to serve vanilla ice cream with this, now is a good time to get it softening up. I personally remember Cool Whip tasted better with this...but now we know that Cool Whip is not nondairy...so my family will be having Tofutti Vanilla ice cream with ours.When you scoop out a serving, you will see the fudgy pudding underneath. Yummy! Make sure each serving gets some of the pudding. Some folks will keep scooping out all the pudding. Especially those blond-headed folks. Gotta watch them.

At midnight, we were finally able to taste our efforts...and we like it! Definitely a successful experiment.

**This recipe also works well in a slowcooker.  Cook on HIGH for 2 hours.  Must be at least a 2-quart crockpot.**

This weekend I will go through my recipes and try to find a stovetop recipe. I'm leaning towards my Korean Chicken recipe. I'll be sure to check my ingredients before I go to town tomorrow.

Many blessings ~ Kathie