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Nb persons: 9
|1 cup||all-purpose flour|
|1/2 cup||granulated sugar|
|3 tablespoons||unsweetened cocoa powder|
|2 teaspoons||baking powder|
|1/2 cup||chopped walnuts|
|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|
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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