| 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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