Chocolate Pudding-cake
Nb persons: 9
Yield:
Preparation time:
Total time:
Source:
1 cup | all-purpose flour |
1/2 cup | granulated sugar |
3 tablespoons | unsweetened cocoa powder |
2 teaspoons | baking powder |
1/2 teaspoon | salt |
1/4 cup | shrotening |
1/2 cup | chopped walnuts |
1/2 cup | milk |
1 teaspoon | vanilla extract |
1/2 cup | brown sugar, firmly packed |
1/2 cup | light corn syrup |
2 tablespoons | cocoa powder |
3/4 cup | boiling water |
whipped cream or | |
ice cream |
Preheat oven to 350 degrees. In a medium bowl, thoroughly mix flour, granulated sugar, 3 tablespoons cocoa powder, baking powder and salt. Cut in shortening with a fork or pastry blender. Stir in walnuts, milk and vanilla; mix well. Spread batter in an ungreased 8-inch square baking dish. In a small bowl, mix brown sugar, corn syrup and 2 tablespoons cocoa powder. Add boiling water; mix well. Pour brown sugar mixture in the baking dish. Bake 45 minutes, until a wooden pick inserted just halfway into cake comes out clean; pudding mixture on bottom of pan will be moist. Cool about 30 minutes before serving. Cut in small squares. Serve warm with whipped cream or ice cream.
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