Chocolate pudding cake, marshmallow mint
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Granulated sugar |
| 1 | cup | Flour |
| 9 | tablespoons | Unsweetened cocoa powder |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| ½ | cup | Milk |
| ⅓ | cup | Butter; melted |
| 1½ | teaspoon | Vanilla |
| ½ | cup | Dark brown sugar; packed |
| 15 | tablespoons | Hot water |
| Marshmallow-mint whipped cream | ||
| ½ | cup | Miniature marshmallows |
| 1 | cup | Whipping cream |
| 2 | teaspoons | Finely chopped fresh mint |
Directions
CAKE
TOPPING
Preheat oven to 350 degrees. Mix ¾ cup of the sugar, the flour, 4 tablespoons of the cocoa powder, the baking powder and the salt in a medium size bowl. Blend in milk, butter and vanilla. Mix until smooth. Divide batter into six 8-ounce custard cups. Mix remaining ½ cup sugar, brown sugar and remaining 5 tablespoons cocoa. Sprinkle and divide evenly over the cups. Pour 2-½ tablespoons of hot water over each. Bake until tops rise and form a crust, about 20 minutes. While cake is baking, prepare the topping.
Beat marshmallows, ¼ cup of the cream and the mint over low heat until marshmallows are melted. Cool. Whip the remaining cream until it forms soft peaks. Fold marshmallow mixture into whipped cream. Serve pudding cake warm with a dollop of the topping. Serves 6.
FORD TIMES, AUG 1989
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .