Chocolate Pudding Cake

For the Cake:

1. Preheat your oven to 350 degrees. Prepare a 9x9 inch pan lightly coated with cooking spray and set aside. 
2. In a medium sized bowl combine 4 tablespoons of the cocoa with the sugar, flour, baking powder and salt.
3. Add cream and butter. Stir until combined.
4.  Gently add the nuts of your choice, if you are using them. 
5. Scrape batter evenly into your prepared pan. Using your spatula smooth over the surface.
6. Combine the other 4 tablespoons of cocoa and brown sugar. Sprinkle, as evenly as possible, over top of the batter.
7.  Last, slowly pour 1 ¾ cups hot water over the top of the brown sugar mixture. 
8. Bake for 45 minutes.

For the Drizzle:

1. In a medium sized bowl combine marshmallow cream and cream cheese. We use a handheld mixer to whip the two ingredients together, it is just so much faster and easier. 
2. Once blended, scrape drizzle into a resealable bag.
3. Squeeze and press drizzle towards one corner and place in your fridge until you are ready to use it! 
4. Allow your Chocolate Pudding Cake to cool in the pan for 10 minutes. 
5. Using a large spoon, scoop your dessert into bowls for serving.
6. Cut corner off of resealable bag and drizzle dessert with marshmallow mixture. 
7. You can also add ice cream or whipped cream instead or as well! Enjoy, especially if dessert is warm.