INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. Mix 3/4 cup of the sugar, the flour, 4
tablespoons of the cocoa powder, the baking powder and the salt in a
medium size bowl. Blend in milk, butter and vanilla. Mix until  smooth.
Divide batter into six 8-ounce custard cups. Mix remaining  1/2 cup
sugar, brown sugar and remaining 5 tablespoons cocoa.  Sprinkle and
divide evenly over the cups. Pour 2-1/2 tablespoons of  hot water over
each. Bake until tops rise and form a crust, about 20  minutes. While
cake is baking, prepare the topping.  Beat marshmallows, 1/4 cup of the
cream and the mint over low heat  until marshmallows are melted. Cool.
Whip the remaining cream until  it forms soft peaks. Fold marshmallow
mixture into whipped cream.  Serve pudding cake warm with a dollop of
the topping. Serves 6.  FORD TIMES, AUG 1989  From a collection of my
mother's (Judy Hosey) recipe box which  contained lots of her favorite
recipes, clippings, etc.  Downloaded  from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 568
Calories From Fat: 234
Total Fat: 26.6g
Cholesterol: 83.1mg
Sodium: 294.9mg
Potassium: 244.5mg
Carbohydrates: 83.1g
Fiber: 3.4g
Sugar: 60.8g
Protein: 5.4g