|1 cup||Sifted all-purpose flour|
|2 teaspoons||Baking powder|
|2 tablespoons||Melted butter|
|½ cup||Chopped pecans|
|1 cup||Brown sugar; (packed)|
|1½ cup||Boiling water|
This chocolate pudding and similar ones are known by several names, including Baked Devil's Float; Chocolate Upside-Down Cake; and Brownie Pudding. during the baking the pudding separates to form a sauce on the bottom and cake on the top. Serve it in tall wide mouth beautiful dishes or drink glasses. It will be worth while.
Sift the flour, baking powder, salt, sugar, and 2 tablespoons of cocoa together into a mixing bowl. Add the milk.
Stir in the melted butter and vanilla, mixing only until well blended. Stir in the pecans.
Turn into a greased, shallow 1½-quart baking dish.
Combine the brown sugar with the remaining 4 tablespoons of cocoa. Press with the back of a spoon to break up any sugar lumps. Sprinkle over the mixture to the baking dish. Pour the boiling water over the top. DO NOT STIR.
Bake at 359 degrees for 40 minutes. Serve warm or cold. Spoon out a portion of the cake and cover with the sauce. Serves 8.
NOTE: If served cold, the sauce becomes quite thick and may be served with the addition of whipped cream or thin cream.
Posted to recipelu-digest Volume 01 Number 358 by ncanty@... (Nadia I Canty) on Dec 11, 1997
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