1 oz semisweet baking chocolate, chopped
1 egg yolk
1/2 cup all-purpose flour
1/2 cup 100% whole-wheat white flour
1 1/4 cups granulated sugar
2/3 cup unsweetened Dutch-process cocoa powder
2 tsp baking powder
1/4 tsp salt
2 1/2 cups milk
2 tsp vanilla extract
1/3 cup packed brown sugar
1 1/2 pint vanilla ice cream
Preheat oven to 350 degrees.
Microwave the butter and baking chocolate together in a small bowl just until melted. Stir mixture with a whisk just to combine; stir in the yolk until well blended.
In a medium bowl, whisk together the flours, 3/4 cup of the granulated sugar, 1/3 cup of the cocoa, the baking powder, and salt until blended. Stir in 1/2 cup of the milk, the butter/chocolate mixture, and vanilla extract until smooth. Spread the batter into an ungreased shallow 2-quart baking dish.
Mix the remaining granulated sugar, remaining cocoa powder, and the brown sugar with a fork in a bowl until blended. Sprinkle mixture over the batter in the baking dish.
Heat the remaining 2 cups of milk in a microwave just until simmering (do not boil). Slowly pour the hot milk over the mixture in the baking dish; do not stir!
Bake 45 minutes at 350 degrees.
Spoon the cake into serving bowls and top each serving with a small scoop of ice cream.
Note: This cake should be served hot. Otherwise the pudding layer will be absorbed by the cake layer.
Note: This is a recipe I got from a Woman's Day magazine years ago.