Denver Pudding

-= Exported from BigOven =-

Helen's Hot Fudge Pudding With Sauce.

Recipe By: Serving Size: 4 Cuisine: Main Ingredient: Categories: Family

-= Ingredients =-

-MM BY HELEN PEAGRAM-

1 cup Flour 1/3 cup Cocoa 3/4 cup Sugar 2 teaspoons Baking Powder 1/2 teaspoon Salt 1/4 cup Shortening 1 Egg 2/3 cup Milk *Sauce* 3/4 cup Sugar 3 tablespoons Cocoa 2 tablespoons Water 2 cups HOT water

-= Instructions =- Servings: 4 Preheat to 350F Sift dry ingrediants in a bowl. Cut in shortening. Add egg & milk. Stir til flour is moist. Put batter in 9" cake pan. Mix sauce well, pour over batter slowly. Bake for 40 min. Serve with milk or cream (while warm) h.peagram

** This recipe can be pasted into BigOven without retyping. ** ** Easy recipe software. Try it free at: ** -= Exported from BigOven =-

Hot Fudge Pudding

Recipe By: Serving Size: 4 Cuisine: Main Ingredient: Categories: Family

-= Ingredients =-

-MM BY HELEN PEAGRAM-

-CAKE-

3/4 cup Brown sugar ; packed 2 teaspoons Baking powder 2 tablespoons Butter 1/4 teaspoon Salt 1 teaspoon Vanilla 1/2 cup Milk 1 cup All purpose flour 1/2 cup Nuts ; chopped 2 tablespoons Cocoa

-SAUCE-

1/2 cup Brown sugar ; packed 1 tablespoon Butter 4 tablespoons Cocoa ; unsweetened 1 2/3 Cup Boiling water

-= Instructions =- Also called Batter pudding or Hasty Pudding and dating back to the '30s. this homey dessert was probably in your randmother's favourite cookbook. t's still welcome in the '90s on a cold winter night when you ant a super easy dessert. When baked, the pudding forms a ich chocolate sauce beneath a cake topping. Serve warmwith whipped cream. In a large bowl, cream together 3/4 cup sugar, 2 Tbsp butter and vanilla and set aside. In a separate bowl, stir together flour, 2 Tbsp of cocoa, the baking powder and the salt. Add flour mixture to sugar mixture alternately with milk, stirring til Add boiling water gradually, stirring until smooth. Carefully pour cocoa mixture over batter in baking dish. DO NOT STIR. Bake in 350 F oven about 30 to 40 minutes til cake tests done. The sauce thickens as cake cools. From Recipes Only, Homemakers Magazine March 1993 Per Serving (excluding unknown items): 990 Calories; 76g Fat (62.4% calories from fat); 10g Protein; 93g Carbohydrate; 14g Dietary Fiber;

190mg Cholesterol; 1130mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 15 Fat; 4 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

** This recipe can be pasted into BigOven without retyping. **

** Easy recipe software. Try it free at: ** MoM

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