| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Grains |
|
Chocolate, Pudding, Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Unsifted all-purpose flour |
| 1/2 |
c |
Granulated sugar |
| 6 |
tb |
Unsweetened cocoa powder |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 2 |
tb |
Vegetable oil |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Finely chopped toasted hazelnuts or walnuts |
| 1/2 |
c |
Firmly packed dark-brown sugar |
| 1 1/4 |
c |
Cold water |
|
3 |
milligrams calories: 337. |
INSTRUCTIONS
1. Heat oven to 350'F. Lightly grease 9-inch-square baking pan. In
medium-size bowl, combine flour, granulated sugar, 3 T cocoa powder, the
baking powder, and salt. Stir in milk, oil, and vanilla until smooth; fold
in nuts. Spread batter in greased pan.
2. In small bowl, combine brown sugar and remaining 3 tablespoons cocoa
powder; Sprinkle over batter. In small saucepan over low heat or
microwave-safe cup in the microwave, heat water just until hot, about
160'F; pour hot water over batter.
3. Bake 45 minutes or until top is crusty and pudding on bottom is
thickened. Serve warm.
Nutritional information per serving-protein: 5 grams, fat: 12 grams
carbohydrate: 55 grams: fiber: 3 grams sodium: 308 milligrams cholesterol:
Country Living/April/93
Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998
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