Cinn-ful Fudgy Rum Pudding Cake

Fast, easy, delicious with a touch of cinnamon and cloves and a dash of rum. This fudgy pudding cake makes its own sauce while it's baking and is a snap to put together. Rum extract can be substituted for the rum, but I'm not sure of the measurement. Be sure to try this warm with whipped cream or vanilla ice cream!

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 1 9inch cake

Ingredients

• 3⁄4 cup sugar
• 1  cup flour
• 1⁄4 cup cocoa powder
• 2  teaspoons baking powder
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon salt
• 1⁄2 cup milk
• 1⁄3 cup  melted butter
• 1 1⁄2 teaspoons vanilla extract

• To make sauce

• 1⁄2 cup sugar
• 1⁄2 cup  packed brown sugar
• 1⁄4 cup cocoa powder
• 1⁄4 teaspoon cinnamon
• 1 1⁄4 cups hot water
• 1  tablespoon dark rum

Directions

1. Preheat oven to 350 degrees F.
2. Combine 3/4 cup sugar, flour, cocoa, baking powder, cinnamon, cloves and salt.
3. Stir in milk, melted butter and vanilla, beating until smooth.
4. Pour batter into an ungreased 9-inch squre baking pan.
5. Stir together remaining 1/2 cup sugar, brown sugar, remaining 1/4 cup cocoa and cinnamon.
6. Sprinkle this evenly over batter in baking dish.
7. Combine hot water and rum; pour this over top of sugar-cocoa mixture in dish; do not stir.
8. Bake 35 to 40 minutes at 350 degrees F until center is almost set.
9. Remove from oven and let stand 15 minutes.
10. Serve, spooning sauce from bottom of pan over top.
11. Delicious with vanilla ice cream or whipped cream!