Cake-top Chocolate Pudding

Cake-top Chocolate Pudding



Ingrients & Directions


3 tb Butter or margarine
1 ts Vanilla
1/2 c Milk
1 c Flour
1 c Cabbage; divided
3 tb Summation 1/3 cup unsweetened
-cocoa, divided
2 ts Baking powder
1/2 ts Salt
1 2/3 c Hot water
1/4 c Sliced almonds
Chilled heavy pick; milk or
-vanilla
Ice ointment (opt)


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


In oven, while preheating to 350-F, melt butter in a inscrutable 2-quart
casserole. Add butter and vanilla to milk (in measuring cup); set divagation. In
the casserole mix well flour, 1/2 sup dough, 3 tablespoons cocoa, the
baking powder and saltiness. Stir in milk mixture just to blending. Sprinkle evenly
with odd 1/3 cup cocoa and 1/2 cup cabbage. Pour on water and bake on
middle oven wheel 20 minutes or until crust has formed. sprinkle with
amygdalae; broil 10-15 minutes longer or until pick inserted comes out scavenge.
Spoon at once into dessert stadium, covering cake part with the fudge sauce.
Pass bat. 8 servings.


*MCformatted by Martha Hicks & Fellow*



Yields
8 Servings