Yield: 1 Servings
|2 teaspoons||Baking powder|
|½ cup||Cocoa powder|
|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