"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Pudding Cake Recipe

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This recipe for Chocolate Pudding Cake, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Adams Bundy
Added: Sunday, April 27, 2008


1 1/4 c. flour (1 c.)
3/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt

1 square chocolate (2 Tbsp. cocoa)
2 Tbsp. butter (3 Tbsp. margarine)

1/2 c. milk
1 tsp. vanilla
1/2 c. chopped nuts

2 Tbsp. cocoa
1/2 c. brown sugar, firmly packed
1/2 c. sugar
1 c. boiling water (1 1/2 c.)

Sift flour, sugar, baking powder and salt. Melt chocolate and butter over hot water. Combine milk and vanilla. Add milk to chocolate mixture.

Add all at once to the dry ingredients and stir until thoroughly mixed. Add nuts and blend just enough to distribute. Turn into well greased baking dish.

Combine cocoa, brown sugar and white sugar; sprinkle over batter. Finally, pour the boiling water on top of the batter. Bake at 350 for 30-35 minutes (Juanita: 40 minutes).

This dessert separates into rich cake topped with creamy chocolate sauce. Spoon into serving dishes and serve warm with ice cream or whipped cream.

This recipe was also submitted by Juanita Bundy Owen. Any difference in ingredient amounts are noted in parentheses in ingredient list.




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