Wednesday, May 14, 2014

Decadent, Chocolet Pudding Cake

This is the recipe done by Suzanne Rotz, last Saturday at the Vintage Faire held at the Butte Creek Mill.
I hope you enjoy it as much as I did.
Stir together in a bowl:
1 1/2 c. sugar
2 c. all-purpose flour
6 Tbs. cocoa
4 teas. baking powder
1/2 teas. salt
Stir in:
1 c. milk
2/3 c. melted butter
3 teas. vanilla extract
Beat until smooth.
Pour batter into an ungreased 12" Dutch oven.
In the same bowl mix:
1 1/2 c. sugar
1 c. brown sugar
8 Tbs. cocoa
Sprinkle dry mix over batter.
Pour 2 1/2 c. hot water over top. Do not stir!
Bake 325 (16 coals top/ 7 bottom)or 350 (17 coals top/8 bottom)  
X 35-40". 
Let sit 15+".
Great with vanilla ice cream.
I will give you more of Saturdays recipes in the next few days. 

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