Recipe - Chocolate Pudding Cake Marshmallow Mint

CAKE
1 One fourth cup Granulated sugar
1 cup Flour
9 tablespoon Unsweetened cocoa powder
2 teaspoon Baking powder
One fourth teaspoon Salt
One half cup Milk
1/3 cup Butter; melted
1 One half teaspoon Vanilla
One half cup Dark brown sugar; packed
15 tablespoon Hot water
Marshmallowmint whipped

TOPPING
cream
One half cup Miniature marshmallows
1 cup Whipping cream
2 teaspoon Finely chopped fresh mint

Preheat oven to 350 degrees. Mix Three fourths cup of the sugar, the flour, 4
tablespoons of the cocoa powder, the baking powder and the salt in a medium
size bowl. Blend in milk, butter and vanilla. Mix until smooth. Divide
batter into six 8ounce custard cups. Mix remaining One half cup sugar, brown
sugar and remaining 5 tablespoons cocoa. Sprinkle and divide evenly over
the cups. Pour 2One half tablespoons of hot water over each. Bake until tops
rise and form a crust, about 20 minutes. While cake is baking, prepare the
topping.

Beat marshmallows, One fourth cup of the cream and the mint over low heat until
marshmallows are melted. Cool. Whip the remaining cream until it forms soft
peaks. Fold marshmallow mixture into whipped cream. Serve pudding cake warm
with a dollop of the topping. Serves 6.

FORD TIMES, AUG 1989

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.