Cake-top Chocolate Pudding
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chocolate, Pudding/ | 8 | Servings | |
INGREDIENTS
| 3 | T | Butter or margarine |
| 1 | t | Vanilla |
| 1/2 | c | Milk |
| 1 | c | Flour |
| 1 | c | Sugar, divided |
| 3 | T | Plus 1/3 cup unsweetened |
| cocoa divided | ||
| 2 | t | Baking powder |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 4029
Calories From Fat: 69
Total Fat: 8g
Cholesterol: 1.9mg
Sodium: 429.2mg
Potassium: 2054.6mg
Carbohydrates: 207g
Fiber: 1.6g
Sugar: 192.9g
Protein: 4.2g