| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pudding/, Chocolate | 8 | Servings | |
INGREDIENTS
| 3 | tb | Butter or margarine |
| 1 | ts | Vanilla |
| 1/2 | c | Milk |
| 1 | c | Flour |
| 1 | c | Sugar; divided |
| 3 | tb | Plus 1/3 cup unsweetened cocoa, divided |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 2/3 | c | Hot water |
| 1/4 | c | Sliced almonds |
| Chilled heavy cream; milk or vanilla | ||
| Ice cream (opt) |
INSTRUCTIONS
*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, 1/2 sup sugar, 3 tablespoons cocoa, the baking powder and salt. Stir in milk mixture just to blend. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 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@classic.msn.com> on Nov 2, 97
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