"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Fudge Batter Pudding Recipe

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This recipe for Fudge Batter Pudding, by , is from The Kinsella Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy & Leo Schaub
Added: Monday, May 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tbs butter, melted
1 cup granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour
8 tbs unsweetened cocoa
1 tsp baking powder
3/4 tsp salt
1/2 cup milk
1/2 cup chopped nuts
Confectioner's Sugar
Whipped Cream (optional)

Directions:
Directions:
In a bowl, combine butter, 1/2 cup sugar and vanilla.

In another bowl, combine fllour, 3 tbs cocoa, baking powder, and 1/2 tsp salt and add alternately with milk to first mixture, stirring until well blended. Add nuts.

In a shallow 1 1/2 quart baking dish, combine remaining sugar, cocoa, salt, and 1/ 2/3 cups boiling water. Drop batter by tablespoons onto boiling mixture. Bake in moderate oven (350 degrees) about 45 minutes. Sprinkle with confectioner's sugar and while still warm spoon out portion of cake and cover with sauce. Top each serving with whipped cream if desired.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is best served warm. Tastes so-o-o good!

 

 

 

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