Cake-top chocolate pudding

Yield: 8 Servings

Measure Ingredient
3 tablespoons Butter or margarine
1 teaspoon Vanilla
½ cup Milk
1 cup Flour
1 cup Sugar; divided
3 tablespoons Plus 1/3 cup unsweetened cocoa, divided
2 teaspoons Baking powder
½ teaspoon Salt
1⅔ cup Hot water
¼ cup Sliced almonds
Chilled heavy cream; milk or vanilla
Ice cream (opt)

*Mix, bake and serve from one casserole. During baking a cake layer forms on top and a fudge sauce on bottom.

In oven, while preheating to 350-F, melt butter in a deep 2-quart casserole. Add butter and vanilla to milk (in measuring cup); set aside. In the casserole mix well flour, ½ sup sugar, 3 tablespoons cocoa, the baking powder and salt. Stir in milk mixture just to blend. Sprinkle evenly with remaining ⅓ cup cocoa and ½ cup sugar. Pour on water and bake on middle oven rack 20 minutes or until crust has formed. sprinkle with almonds; bake 10-15 minutes longer or until pick inserted comes out clean.

Spoon at once into dessert bowl, covering cake part with the fudge sauce.

Pass cream. 8 servings.

*MCformatted by Martha Hicks & Buster* Recipe by: Unknown-From recipe files of Martha Hicks Posted to MC-Recipe Digest V1 #880 by "Nitro_II " <Nitro_II@...> on Nov 2, 97

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