Recipe - Cake-Top Chocolate Pudding

3 tablespoon Butter or margarine
1 teaspoon Vanilla
One half cup Milk
1 cup Flour
1 cup Sugar; divided
3 tablespoon Plus 1/3 cup unsweetened
cocoa, divided
2 teaspoon Baking powder
One half teaspoon Salt
1 2/3 cup Hot water
One fourth cup Sliced almonds
Chilled heavy cream; milk or
vanilla
Ice cream (opt)

*Mix, bake and serve from one casserole. During baking a cake layer forms
on top and a fudge sauce on bottom.

In oven, while preheating to 350F, melt butter in a deep 2quart
casserole. Add butter and vanilla to milk (in measuring cup); set aside. In
the casserole mix well flour, One half sup sugar, 3 tablespoons cocoa, the
baking powder and salt. Stir in milk mixture just to blend. Sprinkle evenly
with remaining 1/3 cup cocoa and One half cup sugar. Pour on water and bake on
middle oven rack 20 minutes or until crust has formed. sprinkle with
almonds; bake 1015 minutes longer or until pick inserted comes out clean.
Spoon at once into dessert bowl, covering cake part with the fudge sauce.
Pass cream. 8 servings.

*MCformatted by Martha Hicks & Buster*

Recipe by: UnknownFrom recipe files of Martha Hicks

Posted to MCRecipe Digest V1 #880 by "Nitro_II "
Nitro_II@classic.msn.com on Nov 2, 97