| CHOCOLATE PUDDING CAKE Preheat oven to 350 F. Recipe requires one 8” or 9” bunt pan. l cup white flour 2 teaspoons baking powder ¾ cup sugar 2 tablespoons baking cocoa ½ cup milk ¼ cup butter, melted 1 cup walnuts, chopped 1 egg 2 tablespoons butter, melted 1 cup brown sugar 4 tablespoons powdered cocoa 1 ¾ cups water as hot as you can get it out of the tap. Using an electric mixer, beat first eight ingredients together in a large bowl to make the cake batter. Set aside. In a separate bowl, combine last four ingredients. Mixture will be watery. Pour cocoa mixture into a bunt pan and then spoon cake batter evenly over the syrup but do not stir. It will look like a big glob of cake dough sitting in a watery substance. Bake cake 40 - 45 minutes. The syrup will turn into fudge. Take cake out of oven and let set for 2 or 3 minutes. Turn cake upside down onto a deep plate. Be careful to choose a plate that is large enough to accommodate the fudge topping and keep it from slopping over. Serve hot with ice cream or whipped topping. |
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