"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 Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Roberts
Added: Tuesday, May 19, 2009


1 cup sifted flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup sugar
6 tbsp. cocoa
1/2 cup milk
2 tbsp. melted shortening
1 cup chopped nuts
3/4 cup brown sugar
1 3/4 cup hot water

Heat oven to 350

Sift flour
baking powder
salt, sugar
2 tbsp. cocoa

Stir in: Milk and shortening

Blend in: Nuts

Spread batter in 9 x 9 x 3/4" pan

Sprinkle brown sugar and 4 tbsp. cocoa on top

Pour hot water over batter

Bake 45 min.

Serve with whipped cream (optional).

Personal Notes:
Personal Notes:
From Abbey Cohen's Grandma




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