Directions: |
Directions:Cake
* Sift together in bowl; flour, baking powder & salt.
* Add & beat until smooth; shortening, sugar, eggs, milk & vanilla.
* Pour into a greased & floured 9" x 13" pan.
* Bake at 350ºF for 25-30 minutes.
Chocolate Sauce
* Mix together in saucepan; sugar, chocolate & cornstarch.
* Stir in boiling water.
* Boil 1 minute, stirring constantly; then stir in: butter & vanilla.
* Keep hot until time to serve.
Vanilla, Lemon or Nutmeg Sauce
* Modify chocolate sauce: omit chocolate, add flavoring after butter.
Centenary Church Cookbook
Also from the recipe box of David A. Wright, Stephanie Maehler. Cottage Pudding is known as "Soppin' Cake" to Leila's family.
In June of 1974, I was spending one of many summer nights with Uncle Richard and Aunt Leila. Richard and the older boys were out in the fields. Leila was running around the house cleaning and probably doing laundry. I don't know for sure where David was and I don't remember what I was doing. What I do remember is hearing Leila say, "David! Come quick!" as she ran to the front door (which I don't ever remember being opened) of the big red house. David ran downstairs to the front door where Leila was still squealing about the big black snake that had slithered onto the front porch. I can't remember if Richard and the older boys came home or if Ted Lee came over. I do remember, however, that the snake did not survive the rest of the day. For months and years, the Wright boys got a kick out of hissing at Aunt Leila just to hear her squeal about that snake.~Tim |
This recipe for Cottage Pudding Cake is from