“Cake and hot fudge all in one with this recipe, because it does end up having a bit of cake-like texture to it.” – Calla Ferre
Hot Fudge Pudding
Ingredients
- 1 Cup Flour Sifted
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 3/4 Cup Sugar
- 2 Tablespoons Cocoa
- 1/2 Cup Milk
- 2 Tablespoons Shortening Melted
- 1 Cup Nuts Chopped
- 1 Cup Brown Sugar Packed
- 1/4 Cup Cocoa
- 1 3/4 Cup Water Hot
Instructions
- In bowl, sift together first 5 ingredients. Stir in milk and shortening.
- Blend in chopped nuts. Spread into a 9×9-inch pan.
- Sprinkle with mixture of brown sugar and 1/4 cup cocoa. Pour water over the entire batter.
- Bake at 350 degrees for 45 minutes.
- During baking, the cake mixture rises to the top and chocolate sauce settles to bottom. Invert squares of pudding on dessert plates. Dip sauce from pan over each.
- Alternatively, the entire pudding can be inverted on to a deep serving patter.
- Serve warm with or without whipped cream.
Recipe – Jean Hansen – From Better Crocker’s Picture Cookbook, 1956