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Cake-Top Chocolate Pudding

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  • 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)


*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 " <> on Nov 2, 97