Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 2 teaspoons | Baking powder |
| ¼ teaspoon | Salt |
| ½ cup | Cocoa powder |
| ½ cup | Butter |
| ½ cup | Sugar |
| 4 | Eggs |
| 1 cup | Milk |
| 1½ cup | Fresh bread crumbs |
| Chocolate or fudge sauce |
Grease 1½-qt. mold or baking dish. Sift flour, baking powder, salt, and cocoa.. In large mixing bowl, cream butter and sugar; add eggs, one at a time, alternately with half the flour mixture. Beat well after each addition. Add milk alternately with remaining flour. Stir in bread crumbs.
Pour into greased mold; cover with foil; tie. Place rack in slow-cooking pot. Add 2 cups hot water. Place mold with cake mixture on rack in pot.
Cook, covered, on high for 3 to 4 hours. Serve warm or cold. To serve, slice cake and spoon chocolate or fudge topping over; top with whipped cream, if desired.
Recipe by: CROCKERY COOKERY 1975 Posted to recipelu-digest Volume 01 Number 414 by ctlindab@... on Dec 29, 1997