Chocolate Eclair Pudding Cake

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 tablespoons cornstarch
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons butter, melted
2 teaspoons vanilla extract

Preheat oven to 350 degrees F.

Measure flour, baking powder, salt, sugar and cornstarch into 8-inch square (glass only) baking pan. Pour milk into dry ingredients. Add slightly beaten egg yolks from separated eggs, melted butter and vanilla extract. Wire whip to blend. Will be a soupy batter. Bake for 50 minutes until cake pulls away from pan sides.

Chocolate Frosting
1/2 cup confectioners' sugar
2 tablespoons baking cocoa
3 tablespoons hot water

While still warm pour a drizzle of this mixture over cake from measuring cup. Serve warm.

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